Fry bacon until it starts to crisp, and then add onion, celery, garlic, and carrots. Continue cooking until onions are clear and the bacon is crispy.
Add flour, stirring constantly for 2 to 3 minutes. Stir in Half- &-Half and Chicken Stock, a little at a time, whisking to ensure there are no lumps. Add cream cheese, and stir until melted; and then add the Green Chilies. Bring to a boil, cover, and simmer for about 20 minutes.
Remove from heat and stir in mustard, Tabasco, Worcestershire Sauce, Fajita Seasoning, and wine.
In the bottom of a Bolillo Roll or bread bowl, place a layer of the grated White Cheddar Cheese, and fill the bread bowl with soup. Sprinkle with Parmesan Cheese, and top with bacon, croutons, and green onions, as desired.