Fry bacon until it starts to crisp, and then add onion, celery, bell pepper, garlic, and carrots. Continue cooking until onions are clear and the bacon is crispy.
Add flour, stirring constantly for two to three minutes, then add green chilis, all seasonings, and one cup of the chicken stock. Blend mixture in a food processor to puree, and then return to pan.
Stir in cream and remaining chicken stock, a little at a time, whisking to ensure there are no lumps. Add cream cheese and shredded cheddar cheese. If not using a bread bowl, the White Cheddar Cheese should also be added at this time. Stir until melted, and then bring to a boil, cover, and simmer for about 20 minutes. Remove from heat and stir in Louisiana Hot Sauce, Worcestershire Sauce, and wine.
If using a Bolillo Roll or bread bowl, place a layer of the shredded White Cheddar Cheese in it and fill with soup. Top with Parmigiano Reggiano Cheese, bacon, croutons, and green onions, as desired.