1. Sauté the onions and poblanos

Start by melting your butter (or heating the olive oil) in a Dutch oven or large pot over medium heat. Add the chopped yellow onion and diced poblano pepper, along with half of your seasoning blend. Stir occasionally and let everything cook for about 5-6 minutes. You want the onions and peppers to be tender and lightly browned—this brings out their sweetness and adds a caramelized depth to the soup.

Pro Tip: If you want a little more charred flavor, let the peppers sit undisturbed in the pot for a minute or two before stirring.

2. Add the hearty ingredients

Next, add in the shredded chicken, black beans, and frozen corn. Pour in the chicken broth and sprinkle in the remaining seasoning. Stir everything together and turn up the heat to medium-high. Let the soup come to a simmer, then allow it to cook, uncovered, for about 15 minutes. This helps all those flavors meld together and gives the broth a richer taste.

3. Make it creamy

Once your soup has simmered, stir in the heavy cream and shredded cheese. Keep stirring until the cheese is fully melted into the broth, giving it a lovely, velvety texture. At this point, your soup should be thick, creamy, and incredibly aromatic.

Note: If the soup is too thick for your liking, you can add a bit more chicken broth until it reaches your desired consistency.

4. Simmer for flavor

Let the soup simmer for another 15 minutes. This helps deepen the flavors and allows everything to meld perfectly. Right before serving, stir in the lime juice and taste to adjust salt and pepper as needed.

5. Serve and garnish

Ladle the hot soup into bowls and top with freshly chopped cilantro and any other toppings you like. Tortilla strips, sliced avocado, or a sprinkle of extra cheese make great additions.