Roast the poblano peppers over an open flame or under the broiler for 8–10 minutes until the skins are blistered and blackened. Place them in a bowl, cover with plastic wrap for 10 minutes to steam, then peel, remove seeds, and chop.

Melt 2 tablespoons of butter in a saucepan over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Stir in minced garlic and ground cumin, followed by chopped roasted poblanos. Cook for an additional minute.

Pour in 4 cups of chicken bone broth, seasoning with salt and pepper. Bring to a boil, then reduce heat to low and add 1 pound of chicken, cover and simmer for 10–12 minutes until chicken is cooked through.

In a blender, combine 8 ounces of cream cheese, 1 cup of hot broth, and 1 cup of shredded cheddar cheese. Blend until smooth.

Remove chicken from soup, shred it, and return to pot. Stir in the blended creamy mixture until it slightly thickens.

Preheat your broiler on high. Ladle soup into oven-safe bowls, topping each with cheese slices. Broil for 2–3 minutes until cheese is melted and bubbling.