Ingredients:

4 large poblano peppers, roasted, peeled, and chopped

2 tbsp olive oil or butter

1/2 medium onion, finely diced

2 cloves garlic, minced

2 cups cooked chicken, shredded (rotisserie chicken works great!)

4 oz cream cheese (softened)

1 cup shredded Monterey Jack or Oaxaca cheese

4 cups chicken broth

1 cup heavy cream

1 tsp cumin

1/2 tsp smoked paprika

Salt & black pepper to taste

Optional: chopped cilantro, lime wedges for garnish