Begin by charring the poblano peppers over an open flame or under the broiler for about 8–10 minutes.

After steaming, carefully unwrap the peppers and peel off the skins. Finely chop the roasted peppers.

In a large saucepan, melt butter and sauté the diced onion for 5–7 minutes, then add minced garlic and chopped peppers.

Pour in the chicken bone broth and stir in ground cumin. Bring to a gentle boil and add cubed chicken, then simmer for about 10 minutes.

Blend cream cheese with a cup of hot broth until smooth, then mix back into the soup.

Preheat the broiler, ladle soup into bowls, and float slices of cheese on top. Broil for 2-3 minutes until cheese melts.