Instructions

• Roast the poblano peppers on an open flame or under the broiler until their skins blister and blacken, about 10-12 minutes. Allow them to cool, then peel and chop into bite-sized pieces.
• In a large saucepan, melt the butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and ground cumin, cooking until fragrant, around 1-2 minutes.
• Pour in the chicken bone broth and season your soup base with salt and pepper. Bring to a boil, reduce heat, and add chicken pieces. Simmer for about 10 minutes until chicken is cooked through.
• In a separate bowl, blend cream cheese and shredded cheddar cheese with a ladle of the hot soup broth until smooth. Incorporate this creamy mixture back into the soup, stirring gently.
• Divide the soup into ovenproof bowls. Top each bowl with slices of cheese, then broil until bubbly and golden brown, about 3-5 minutes.