Step 1

Heat oil in a large pot or Dutch oven over medium-high. Add onion, poblano and 2 teaspoons salt. Cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add garlic, cumin, chili powder, coriander and cayenne; cook until fragrant, about 1 minute. Stir in broth, chicken thighs, remaining 1 teaspoon salt and Parmesan rind, if using. Bring to a boil, then reduce heat and simmer, partially covered, until soup thickens slightly and chicken registers 180 F on a meat thermometer, 20 to 25 minutes. Transfer chicken to a plate and let cool slightly. Using two forks, shred chicken into bite-size pieces.

Step 2

Reduce heat to low and stir shredded chicken, beans, corn and sour cream into the soup. Cook until warmed through, 2 to 3 minutes; discard Parmesan rind and season the soup to taste with salt, if needed. Serve soup with sliced chiles, cilantro, and lime wedges.