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Preparation

1. Chop the poblano and bell peppers and onion. Chop the cilantro. Cut cream cheese into cubes and set out to soften.
2. Place chicken breasts, broth, cumin, garlic powder and black pepper in large saucepan. Bring to a boil and cook for 10 to 12 minutes, until chicken is no longer pink. Remove chicken and cut into bite size pieces; keep warm.
3. Add bay leaf, peppers, onion and cream cheese to stock and simmer until vegetables are tender.
4. Add chicken back to saucepan and simmer 10 to 15 minutes.
5. Ladle into bowls and sprinkle each serving with cilantro and 1 tablespoon cheddar cheese.