Roast poblano peppers over a flame or under the broiler until the skin is blackened. Let them steam in a covered bowl for 10 minutes, then peel, deseed, and dice.

Heat oil in a large soup pot. Sauté diced onion until soft, then add garlic and cook until fragrant.

Add turkey bacon, chicken ham, and ground beef. Cook until browned and fully done. Drain excess grease if needed.

Stir in diced tomatoes with their juices, cumin, chili powder, salt, and pepper.

Add broth and diced roasted poblanos. Simmer for 15–20 minutes to let flavors meld.

Blend some or all of the soup until you reach your preferred texture. Add a splash of cream if desired.

Stir in shredded cheese until melted. Taste, adjust seasoning, and serve hot with your favorite toppings.