Step 1

Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, a couple of minutes. Add the chili powder, ancho powder, garlic, peppers, black pepper and salt and cook, stirring, until slightly softened, about 2 minutes. Stir in the black beans, corn, canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the broth and chicken. Bring to a boil, then reduce to a simmer and cook for 10 minutes to help build the flavor.

Step 2

Turn off the heat and stir in the lime juice. Adjust the seasoning as needed.

Step 3

To serve, ladle the soup into a bowl. Spoon over some sour cream, then add a sprinkle of Cotija and cilantro. Serve with the lime wedges.