In a large saucepan, melt 2 tablespoons of unsalted butter or heat the same amount of olive oil over medium heat. Add the chopped yellow onion and diced poblano pepper, stirring occasionally for about 5-6 minutes until they soften and turn lightly golden.

Stir in 2 cups of shredded chicken, 1 drained can of black beans, ½ cup of frozen corn, and 3 cups of chicken broth. Sprinkle in your seasoning blend, then increase the heat to medium-high. Bring the mixture to a gentle simmer, uncovered, for about 15 minutes.

Reduce the heat back to medium and stir in ½ cup of heavy cream along with ½ cup of shredded cheese. Allow the mixture to simmer for another 5 minutes, stirring occasionally until the cheese is melted and well combined.

Simmer the soup for an additional 15 minutes, stirring in 2 teaspoons of fresh lime juice and adjusting seasoning with salt and pepper to taste.

Ladle the soup into warm bowls, garnishing each serving with finely chopped cilantro and optional toppings like avocado slices or tortilla chips.