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In a Dutch oven or large saucepan, melt the butter over medium heat. Add the jalapeno and onion, and cook until they're soft and slightly caramelized on the edges, 8 to 10 minutes. Add the garlic, salt and pepper, and cook one minute longer, until they're fragrant.
Sprinkle in the flour, and cook until it's browned, one to two minutes, stirring constantly.
Gradually pour in the chicken broth, whisking to combine. Bring the pot to a simmer, and cook until the soup is thickened, six to eight minutes, whisking frequently. Add the cream and lime juice, and continue simmering until thickened and slightly reduced. Remove the pot from the heat, and stir in the cilantro and cheese.