Preheat your oven to 425°F (220°C). Place whole poblano peppers on a baking sheet lined with parchment paper and roast them for about 20-25 minutes, turning occasionally, until their skins are charred and blistered.

In a large pot over medium heat, add a drizzle of olive oil. Once hot, add finely chopped onion and sauté for about 5 minutes until translucent and fragrant. Stir in minced garlic and cook for an additional minute.

Add the shredded chicken to the pot, along with the chopped roasted poblano peppers. Sprinkle in cumin and chili powder, stirring everything together for a minute.

Pour in about 4 cups of gluten-free chicken broth and stir well. Increase heat to bring the mixture to a gentle simmer for about 10 minutes.

Reduce the heat to low. Gradually stir in 1 cup of heavy cream and 2 cups of shredded cheddar cheese until melted and creamy.

Taste the soup and adjust seasoning with salt and pepper. Serve hot garnished with tortilla strips, fresh cilantro, and avocado.