Roast the poblano peppers by charring them over a flame or under a broiler for 8-10 minutes. Cover them in a bowl for 10 minutes to steam.

Peel the charred skin off the peppers, chop them into small pieces, and set aside.

Melt 2 tablespoons of butter with a splash of olive oil in a Dutch oven over medium heat. Sauté the onion until translucent, then add garlic and cumin.

Add 6 cups of chicken bone broth, roasted poblanos, and chicken to the pot. Bring to a simmer and cook for about 10 minutes.

Reduce heat to low and whisk in 8 ounces of cream cheese. Gradually add 1 cup of cream and shredded cheddar, stirring until melted.

Season with salt to taste and serve, garnished with cilantro and lime juice if desired.