In a large pot, heat the butter and add the diced onion, chopped garlic, and cook over medium heat for about 4 minutes.
Add chicken, cumin, broth, peeled and chopped potatoes, carrot peeled and cut into pieces, and boil.
Let cook until the chicken is soft, about 20 minutes.
Add salt and black pepper, reduce heat, let cool, and remove chicken.
While the broth cools, shred the chicken and reserve.
Once the broth has rested, take everything to the blender without the chicken and blend.
Bring the mixture back to the pot, add the milk cream, let it cook for a few minutes, and that’s it.
Lower the heat, serve the cream on the plates, put shredded chicken in each and serve immediately.