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Roast your peppers remove skin and seeds and place in food processor to finely chop. Set aside.
Large skillet over med heat, melt butter. Add onion and cook stirring frequently. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper and reduce temp and simmer. Add chicken pieces and continue to cook until chicken is cooked through about 10 minutes.
Add cream cheese and two cups cheddar cheese and whisk until smooth.
Serve divided into 6 bowls and sprinkle each with 1/4 c shredded cheese. Sit briefly under the broiler until cheese is melted and browned.
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