Pour in the chicken broth and heavy cream, stirring to combine everything evenly. The broth forms the base of the soup while the heavy cream adds a luxurious, velvety texture.
Sprinkle in the cumin and smoked paprika, which will provide a warm, earthy flavor to the soup. Add salt and black pepper to taste, adjusting based on your preference.
Bring the soup to a simmer over medium heat, stirring occasionally. Let it cook for 10-15 minutes, allowing the flavors to meld together. As it simmers, the cream cheese will fully incorporate, making the soup even creamier and more delicious.
Finish and Serve
Once the soup has thickened to your desired consistency, taste and adjust the seasoning if needed. If you like a bit more heat, you can add a pinch of cayenne pepper or some chopped jalapeños at this stage.
Ladle the soup into bowls and garnish with chopped cilantro and a squeeze of fresh lime juice. The lime adds a nice contrast to the richness of the soup, while the cilantro gives it a burst of freshness.
Tips
If you prefer a spicier soup, leave some of the seeds in the poblano peppers or add a chopped jalapeño when sautéing the onion and garlic.
For extra creaminess, feel free to add more cream cheese or a bit of shredded cheese when serving to make the soup even richer.
This soup pairs beautifully with tortilla chips, crusty bread, or a side salad for a complete meal.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally.
