Step 1: Roast the Poblano Peppers

1. Prepare Peppers: Preheat your oven to 400°F (200°C). Place the poblanos on a baking sheet and roast until the skin is charred (around 10–15 minutes).
2. Peel and Chop: Allow the peppers to cool, then peel off the charred skin, remove the seeds, and chop them into small pieces.

Step 2: Sauté the Aromatics

1. Heat Oil in a Pot: Add a tablespoon of oil to a large pot and place over medium heat.
2. Add Onions and Garlic: Sauté until the onions are soft and fragrant, about 3–4 minutes. Be careful not to burn the garlic, as this can make the soup taste bitter.

Step 3: Add Chicken and Broth

1. Add Chicken: Place the chicken pieces into the pot along with the sautéed onions and garlic.
2. Pour in Broth: Add the chicken broth and bring to a simmer. Allow the chicken to cook until it’s tender and fully cooked, roughly 20 minutes.

Step 4: Blend for Creaminess

1. Remove Chicken and Blend Soup: Carefully take the chicken out of the pot and set it aside. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
2. Shred the Chicken: Shred the cooked chicken using two forks and set it aside to add back in later.

Step 5: Add Cream and Finish

1. Stir in Heavy Cream: Pour in the heavy cream, stirring to combine until the soup becomes rich and creamy.
2. Return Shredded Chicken to the Pot: Add the shredded chicken back into the soup, season with cumin, paprika, salt, and pepper, and allow it to heat through for a few more minutes.