Roast Poblanos: Roast peppers until blistered, then steam, peel, and dice.
Sauté Aromatics: Melt butter, cook onions until soft, then add garlic.
Make Roux: Stir in flour to thicken, then slowly add broth while whisking.
Add Ingredients: Add poblanos, green chiles, cumin, paprika, and chicken. Simmer 15 minutes.
Add Dairy: Stir in heavy cream and cheese gradually until smooth.
Serve: Adjust seasoning and serve warm with toppings like cilantro or tortilla strips.
