Roast the Peppers: Turn your grill to its highest setting. Place the poblano peppers on a baking tray directly under the grill. Cook for 5-7 minutes per side, turning with tongs until the skin is blackened and blistered all over. For a more detailed guide, Serious Eats has a great tutorial on how to properly roast peppers.

Steam and Peel: Immediately transfer the hot, charred peppers to a bowl and cover tightly with cling film, or place them in a zip-top bag and seal it. Let them steam for 10-15 minutes. This is the crucial step that loosens the skins. Once cool enough to handle, gently peel away the skins with your fingers, then remove the stems and seeds. Roughly chop the pepper flesh and set aside.

Cook the Beef Filling: While the peppers are steaming, heat the olive oil in a large stockpot or Dutch oven over a medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Brown and Season: Add the minced beef to the pot, breaking it up with a spoon. Cook until browned all over, about 6-8 minutes. Drain off any excess fat. Stir in the ground cumin, dried oregano, smoked paprika, salt, and pepper. Cook for one minute more to toast the spices.

Simmer the Base: Pour the chopped tomatoes and 250ml of the chicken stock into the pot with the beef. Bring to a simmer and let it cook for 10 minutes, allowing the flavours to meld together.

Build the Soup: Add the chopped roasted poblano peppers and the remaining 750ml of stock to the pot. Bring back to a gentle simmer. Reduce the heat to low. What works best for me is to let it gently bubble for at least 5 minutes at this stage to really infuse the broth.

Make it Creamy: Slowly pour in the double cream, stirring constantly. Be careful not to let the soup boil once the cream is added. Remove the pot from the heat and stir in the grated Monterey Jack cheese until it's completely melted and the soup is smooth and velvety.

Serve: Taste and adjust the seasoning with salt and pepper if needed. Ladle the hot soup into bowls and garnish with your favourite toppings like a dollop of sour cream, a sprinkle of fresh coriander, and some crunchy tortilla chips.