Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Roast the poblano peppers for 15-20 minutes until charred and blistered.

Cover the roasted peppers with a towel for 5 minutes to steam, then peel off the skins, chop, and set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add minced garlic for 1 minute.

Add the diced chicken to the pot and sauté for 6-8 minutes until golden and cooked through.

Stir in the chopped roasted poblanos, cumin, and chili powder. Pour in the chicken broth and bring to a boil, then reduce to a simmer for 10 minutes.

Slowly add the heavy cream to the pot and simmer for an additional 15-20 minutes until the soup thickens.

Adjust seasoning with salt and pepper, let sit briefly, then serve hot garnished with cilantro and avocado.