Preheat oven to 450 degrees F. Slice poblanos in half and place skin side up on a large baking sheet. Drizzle olive oil over the tops of the peppers, and roast in the oven for 20 minutes or until slightly charred on top.

Remove peppers to cool slightly. Then peel the skin off the peppers and discard. Chop peppers and set aside.

Heat a stock pot over medium heat. Add butter and then onions, celery, and potatoes – and cook until slightly softened, about 9-10 minutes.

Add garlic and seasonings (ground cumin, red pepper flakes, salt, and pepper) and cook for another minute.

Then add chicken broth, diced poblano peppers, and bring to a boil.

Add the large chunks of chicken to the soup, reduce heat, and simmer for approximately 10 minutes or until a digital thermometer reads 160 degrees.

Use a tongs to remove the chicken and let rest for 5 minutes before chopping or shredding.

Use an immersion blender to blend the soup (without the chicken) for a few seconds.

Add the cooked chicken (shredded or chopped) cilantro, and heavy cream, and stir. Simmer over low heat for a few minutes or until soup is piping hot.

Serve poblano soup with some extra cilantro and freshly ground black pepper.