A creamy roasted poblano and chicken soup blended with cheddar and cream cheese for a smooth, comforting finish.

4 medium poblano peppers

2 tablespoons butter

1/4 cup chopped onion

2 cloves garlic, minced

1 teaspoon ground cumin

4 cups low-sodium chicken broth

Salt and pepper, to taste

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces

8 ounces cream cheese

1 1/2 cups shredded cheddar cheese

8 thin slices of cheddar or pepper jack cheese (about 3/4 ounce each)

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1. Roast poblano peppers until charred and blistered.

2. Steam in a covered bowl until cool, peel skins, remove seeds, and finely chop.

3. Melt butter, sauté onions, then add garlic, cumin, and chopped poblanos.

4. Pour in chicken broth, season, and bring to a simmer. Add chicken and cook until done.

5. Blend cream cheese, shredded cheddar, and one cup of hot broth until smooth.

6. Stir the cheese mixture into the soup and heat gently.

7. Broil individual bowls topped with a cheese slice until bubbly.

Adjust spice with jalapeños or hot sauce. Reheat gently to maintain creaminess.