Combine the jalapeños, chicken, onion, celery, carrots, garlic, cumin, and water. Bring to a boil, reduce the heat, cover and simmer until the chicken starts to fall off the bones. Remove the chicken and bones and reserve the stock. Remove the skin and fat from the chicken and shred the meat.
Puree the stock and strain the mixture so that it is smooth.
Pour 3 cups of the stock into a large saucepan, add the half and half, and heat through.
Add the chicken and heat through. Garnish with the finely chopped jalapeños and serve.
