Heat oil in a large stock pot over medium-high heat.

Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.

Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant.

Transfer the entire mixture to a large blender, and set aside to cool.

Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.

Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer.

Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture.

Pureé for 1-2 minutes, or until the mixture is completely smooth.

Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.

Serve immediately, topped with your desired garnishes.