In a large pot, melt the butter and add the oil.
Add the onions and peppers and cook for 5 minutes. Add the garlic and cook for a minute more.
Stir in the flour and cook and stir for 1 minute.
Whisk in the broth.
Stir in the cream.
Bring soup to a bubble, then reduce the heat to a simmer.
Stir in the cheese, chili powder and cumin.
Simmer the soup for 10 minutes.
Stir in the cooked broccoli.
Season with salt and pepper, to taste.
Serve with crushed tortilla chips