Melt 2 tablespoons of unsalted butter or olive oil in a large pot over medium heat. Add in 1 chopped yellow onion and 1 diced poblano pepper, sprinkling in half of the seasoning blend. Sauté for about 5-6 minutes until the vegetables are tender.

Pour in 1 cup of shredded chicken, 1 can of black beans, and 1 cup of frozen corn. Add 3 cups of chicken broth and the remaining seasoning blend. Increase heat and simmer for 15 minutes.

Reduce heat to low, stir in ½ cup of heavy cream and 1 cup of shredded cheese until melted. Simmer gently for another 5 minutes.

Let the soup simmer on low for an additional 15 minutes, stirring occasionally. Before serving, squeeze in fresh lime juice to taste and adjust seasoning with salt and pepper.

Divide soup among two bowls. Top with fresh cilantro and other desired toppings such as avocado or tortilla strips.