Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Rub the Poblanos with olive oil and roast for 20 minutes until skin is blackened and loosened. Place the Poblano peppers in a zip-lock bag for 10 minutes.
Peel and discard the skins, stems, and seeds - roughly chop the Poblano peppers and reserve.
Heat the butter and sauté the chopped onions, Poblano peppers, and Serrano pepper over medium heat in a large pot for 3 minutes. Add the chopped garlic and heat for an additional 2 minutes. Add the cumin and stir to combine. Pour in the chicken stock and bring to a boil. Cook for 10 minutes.
Take off the heat and stir in the chopped avocado, cilantro, and the Mexican cream. Allow soup to cool for 5 minutes. Then add the soup to a blender and blend until smooth and creamy.
Return the blended mixture to the soup pot, add cheese, salt, and pepper, and simmer for 10 minutes. Stir well and serve hot, garnished with Mexican cream.
Make sure you use a good Mexican queso designed for melting. "Queso Quesadilla" works well, as does "Cotija," or even Monterey Jack. We pictured the soup in a large bowl, however, it is rich so we suggest a cup.