Prepare the roasted poblano peppers.

Cup of Yum
1. Preheat the broiler in the oven to high.
2. ​​Add the poblano peppers to a foil-lined baking sheet. Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler. Broil the peppers for 4-5 minutes, or until the skin begins to turn black and bubble on the peppers.
3. Remove from the oven, use tongs to flip the peppers and continue to cook for an additional 4-5 minutes, or until the skin begins to bubble. Remove the peppers from the oven and immediately transfer them to a plastic zipper bag. Seal the bag shut and set aside for 10 minutes.
4. After 10 minutes, remove the peppers from the bag and once they're cool to the touch, use your fingers to peel the skin away. Discard the papery skins. Remove the stem from the pepper and the seeds inside. Dice the peppers into ½ inch squares and set them aside.

Make the soup.

1. Place a large pot, or dutch oven, on the stove over medium-high heat and heat the olive oil.
2. Once the oil is hot, add the diced onion and cook for 5 minutes. Add the minced garlic and cook for an additional minute.
3. Add the roasted poblano peppers, cooked shredded chicken, corn, black beans, and chicken broth to the pot. Season with the cumin, salt and pepper. Bring the liquid to a boil. Reduce the heat on the stove to medium and simmer the soup for 15 minutes.
4. Add the heavy cream and cheddar cheese, stir until the cheese is melted into the soup. Turn the heat off on the stove and mix in the lime juice before serving.