Prep the veggies. Seed and chop the poblano peppers. Chop the onion and cauliflower. Mince the garlic. Have your cooked chicken shredded or diced and ready to go.

Sauté the aromatics. In a large pot, warm the oil over medium heat. Add onion and poblano with a pinch of salt. Cook 6–8 minutes until softened and lightly charred at the edges.

Add garlic and spices. Stir in garlic, cumin, smoked paprika, and coriander. Cook 1 minute until fragrant. Don’t let the garlic burn.

Build the base. Add the cauliflower and chicken broth. Bring to a simmer and cook 10–12 minutes, until the cauliflower is very tender.

Blend for body. Use an immersion blender to blend the soup until mostly smooth, leaving some texture if you like. If using a countertop blender, work in batches and vent the lid. This step gives you a creamy feel without flour or potatoes.

Stir in the chicken. Add the shredded chicken. Simmer 3–5 minutes to warm through.

Add the creaminess. Lower the heat. Stir in the heavy cream (or coconut milk) and cream cheese if using. Whisk gently until the cream cheese melts and the soup turns silky.

Season and brighten. Add salt, black pepper, and a squeeze of lime juice. Taste and adjust—more lime if it needs brightness, more salt if it tastes flat, a pinch more cumin for warmth.

Finish and serve. Ladle into bowls and top with cilantro, avocado, shredded cheese, jalapeño, or a dollop of sour cream. Serve hot.