1. Roast the poblano peppers under the broiler or over an open flame until the skins blister and darken, then steam them in a covered bowl for 10 minutes.

2. Peel off the loosened skins, remove the stems and seeds, and chop the roasted poblanos.

3. Heat olive oil in a large pot over medium heat, then cook the onion until softened.

4. Stir in the garlic and jalapeño and cook for 1 minute until fragrant.

5. Add the chopped poblanos, cumin, smoked paprika, salt, and black pepper, then stir to coat everything in the seasonings.

6. Pour in the chicken broth and simmer for 12 minutes so the roasted pepper flavor can deepen.

7. Reduce the heat to low, add the softened cream cheese, and stir until smooth.

8. Stir in the heavy cream, shredded chicken, Monterey Jack, and cheddar until the cheese melts and the soup is creamy.

9. Add lime juice, taste, and adjust the seasoning if needed.

10. Serve warm with cilantro and crispy tortilla strips on top.