Preheat your broiler or light a gas flame. Roast the fresh poblano peppers under the heat source for about 10 minutes, turning occasionally until the skins are blistered and charred.

Transfer the roasted peppers to a covered bowl to steam for 10 minutes. Once cooled, peel the skins off, remove the stems and seeds, and chop them into small pieces.

In a large pot, melt 2 tablespoons of butter over medium heat. Add one diced onion and sauté for about 5 minutes until translucent.

Stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, and the chopped roasted poblanos. Cook for an additional minute.

Pour in 6 cups of chicken bone broth. Season with salt and pepper to taste. Bring to a gentle boil, reduce heat, and let simmer for about 10 minutes.

Add diced chicken to the simmering broth and cook uncovered for about 10 minutes until fully cooked.

In a separate bowl, combine 8 ounces of cream cheese with 1 cup of hot broth. Blend until smooth, then stir back into the pot.

Ladle the soup into oven-safe bowls and top with slices of cheddar or pepper jack cheese. Broil for 1-2 minutes until bubbly and golden.