Step 1

Heat the olive oil in a Dutch oven or large stockpot over medium heat. Once the oil is shimmering, toss in the chopped poblanos and onions. Cook for five to six minutes or until softened, stirring occasionally. Add the garlic and cook for another 30 to 60 seconds until fragrant.

Step 2

Stir in the cubed chicken, chili powder, cumin, salt, pepper and cayenne. Let the chicken brown on the edges, cooking for four to five minutes while stirring now and then. This helps to build a flavorful base for the soup.

Step 3

Pour in the chicken broth, enchilada sauce, salsa verde, black beans and corn. Stir well to combine. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes or until the chicken is fully cooked through.

Step 4

Once the chicken is done, stir in the cilantro and lime juice to brighten up the flavors. Serve the soup hot, topped with your favorite garnishes such as sour cream or tortilla chips.