In a medium to large Dutch oven, sweat down onion, carrots, poblano pepper and garlic in butter. Stir in flour until aromatic; about 2-3 minutes.
Slowly pour in milk , whisking frequently until thickened. Add in chicken broth, heavy cream and chicken. Add cumin, salt and pepper, then simmer for about 5 minutes, stirring occasionally.
Pour in heavy cream and Old El Paso Monterey Jack cheese and stir until cheese is completely melted.
Add in the gnocchi and cook for about 5 minutes. Your soup should be a little thin, which is perfect because the gnocchi will thicken it up at this point. Stir cilantro and top with more cheese and serve!