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In a large pot, warm the olive oil over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Then add the minced garlic and sauté for an additional minute.
Stir in the roasted poblano peppers, cumin, chili powder, salt, and pepper, mixing well to combine.
Pour in the chicken broth and bring the mixture to a simmer.
Add the shredded chicken and let it simmer for 10 minutes.
Lower the heat and gently stir in the heavy cream and sour cream.
Cook until the soup is creamy and heated through, taking care not to bring it to a boil.
If desired, garnish with fresh cilantro before serving.