In a soup pot, cook onion, potato, and carrot in oil on medium heat

In another pan, heat the poblano chile and green tomato on medium-high heat, flipping them every few minutes until their skins char and pucker. Peel them carefully (so as not to burn yourself) to an extent possible

In the meantime, once the onion, carrot, and potato have cooked, add chicken broth to the pot. Bring it to a boil.

Add the peeled, seeded chile and the peeled green tomato to the pot. After 15 minutes or so, add the coarsely chopped chard to the pot.

Once all has cooked thoroughly, blend the soup using a hand blender or with a normal blender.

Add a dollop of cream to taste and for color (and garnish!)

Provecho! Words of caution: I didn't find salt to be very necessary in this soup. It has so much flavor as it is, so season with caution. The green tomato adds a lot of acidity, so use good judgment in the size of your tomato. If it's too big, your resulting soup may be on the sour side. Make sure your soup is not boiling when you add the cream! Keep it heated on a low flame or else your cream won't become one with the soup, and it'll look like your soup has pond scum floating on top.