Step 1

Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.

Step 2

Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.

Step 3

Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.

Step 4

Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.

Step 5

Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!