Preheat your broiler or gas flame. Roast the poblano peppers directly on the flame or under the broiler, turning occasionally, for 10-15 minutes until blackened. Place in a covered bowl for steaming.

Peel the skins off the roasted poblano peppers, cut open, seed and chop them into small pieces.

In a large Dutch oven, heat the butter over medium heat. Sauté the onion for 5 minutes until translucent. Add minced garlic and cumin, cooking for 1 minute.

Pour in the chicken bone broth and bring to a gentle simmer. Add the chopped roasted poblanos and diced chicken. Cook uncovered for about 10 minutes until chicken is fully cooked.

Reduce the heat to low. Whisk in the cream cheese until smooth, then gradually stir in the shredded cheddar cheese until melted.

Season with salt and pepper to taste. Ladle soup into bowls and top with optional cheese, cilantro, and lime juice before serving.