Step 1

Melt the butter in a large pot or dutch oven over medium-high heat. Add the onion, celery, and garlic. Cook, stirring frequently, for 5-6 minutes until the onions begin to soften.

Step 2

Add potatoes, chicken stock, cumin, oregano, salt, and pepper to the pot. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 5-8 minutes, just until the potatoes can be easily pierced with a fork.

Step 3

Add corn, poblanos, and chicken to the pot and simmer an additional 3-5 minutes, until warm.

Step 4

Stir in the cream. Taste and adjust salt and pepper as needed. Remove from the heat and add the juice of one lime.

Step 5

Scoop into bowls and sprinkle with cilantro. Serve with additional lime wedges, if desired.