Roast the poblano peppers over an open flame or under a broiler for about 5–10 minutes, turning occasionally until the skins are blackened and blistered. Place in a covered bowl to steam for 10 minutes, then peel and chop.

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and sauté for about 5 minutes until translucent. Stir in 3 minced garlic cloves and 1 teaspoon of ground cumin, cooking for an additional minute.

Stir in the chopped roasted poblanos and pour in 4 cups of chicken bone broth. Season with salt and pepper, then bring to boil over high heat. Reduce to low and let it simmer for about 10 minutes.

Add 1 pound of boneless chicken thighs, ensuring they are submerged. Cook for about 10 minutes or until cooked through.

Combine 4 ounces of cream cheese and 1 cup of shredded cheddar cheese in a blender with about 1 cup of hot broth and blend until smooth.

Stir the cheese mixture back into the soup until well incorporated and creamy. Let it simmer for a few more minutes.

Preheat your oven's broiler, ladle the soup into oven-safe bowls, top with extra cheese slices, and broil for 2–3 minutes until melted.

Let the bowls cool slightly, top with fresh cilantro and lime juice, and serve with warm tortilla chips or salad.