In a medium pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Add ½ cup of chopped yellow onion and 1 diced poblano pepper. Sauté for about 5–6 minutes, stirring occasionally, until the onion becomes translucent and the poblano softens, releasing its delightful smoky aroma.

Next, stir in 2 cups of shredded chicken, 1 can of rinsed black beans, and ½ cup of frozen corn. Pour in 3 cups of chicken broth and sprinkle your chosen seasoning blend over the mixture. Bring the soup to a gentle simmer over medium-high heat. Allow it to cook uncovered for 15 minutes, letting the flavors meld beautifully.

After the simmering time, reduce the heat to low and mix in ½ cup of heavy cream and ½ cup of shredded cheese until melted and smoothly combined. Watch as the soup turns delightfully creamy. Bring the mixture back to a gentle simmer, ensuring it warms through while stirring occasionally.

Continue to simmer the Chicken, Poblano, and Black Bean Soup for an additional 15 minutes on low heat. This step is crucial as it allows the flavors to deepen and unite. Keep an eye on it, stirring occasionally to prevent sticking at the bottom of the pot.

Just before serving, stir in 2 teaspoons of fresh lime juice to brighten the flavors of the soup. Ladle the warm soup into bowls and garnish generously with fresh cilantro. Pair it with bread or over rice for a comforting meal.