Step 1

With your oven on the broiler setting, or over a gas stove, char the poblano peppers, once blackened all over, cover them to steam for 5-10 minutes(In a plastic bag works best. Once steamed, removed as much as the charred skins as possible, cut a slit down the middle and remove all the seeds. Chop 2 of the poblanos into strips or smaller pieces, the other 6 will get blended up.

Step 2

In a large Dutch oven, heat up the oil and butter. Once hot, add in the diced onion and minced garlic. Cook for 5-7 minutes.

Step 3

Add in all of the spices and cook for 4 more minutes then turn off heat and let cool down.

Step 4

To a blender(working in batches if needed), add the 6 whole poblanos, cream cheese, spinach, onion/garlic mixture and chicken broth. Blend until smooth and creamy.

Step 5

Once blended, add back to the pot on medium heat.

Step 6

Stir in the heavy cream to combine and the 2 diced Chiles poblanos.

Step 7

Slowly add in the 1 cup of cheese until fully combined.

Step 8

Serve in bowls and top off with cilantro, crema and queso fresco. You can also make quesadillas to serve and dip into the soup.