Begin by placing the poblano peppers directly over a high flame on your stovetop or under the broiler. Char the skins until they’re completely blackened, about 8-10 minutes, turning occasionally for even roasting. Then, transfer the peppers to a bowl, cover it with plastic wrap, and let them steam for 20 minutes to loosen the skins. Once cooled, peel, de-seed, and chop the peppers.

In a large soup pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and 3 minced garlic cloves, seasoning with salt and pepper. Cook for about 5 minutes, stirring frequently, until the onions are soft and translucent.

Stir in the chopped roasted poblano peppers, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin into the pot. Continue to cook for another 3 minutes.

Pour in 4 cups of chicken bone broth and add 8 ounces of cream cheese, stirring until the cream cheese is fully incorporated, about 10 minutes.

Once the soup is blended, stir in 1 can of drained pinto beans, 1 cup of frozen fire-roasted corn, and 2 cups of shredded cooked chicken. Simmer for an additional 10 minutes.

After removing from heat, mix in the juice of 1 lime and 1 cup of shredded sharp cheddar cheese until melted and incorporated.