1. Roast poblano peppers under a broiler or over a gas flame until blackened. Steam in a covered bowl for 10 minutes, then peel and dice.

2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened and fragrant.

3. Add cumin, chili powder, smoked paprika, salt, pepper, roasted poblanos, and diced tomatoes. Stir and cook for 2 minutes.

4. Pour in chicken broth, then add shredded chicken, black beans, and corn. Simmer for 15–20 minutes.

5. Reduce heat and stir in cream cheese until fully melted and soup becomes creamy.

6. Add lime juice and chopped cilantro. Adjust seasoning as needed.

7. Serve hot with toppings of your choice such as cheddar, sour cream, and lime wedges.