Saute onions and poblano peppers, leaving some seeds in
Once onions start to go translucent, add garlic
Add one can of fire roasted tomatoes, one small bag of frozen corn, one can of drained and rinsed black beans, and a little over a pound of cut up baby potatoes
Add a little over 2 pounds of cut up boneless, skinless chicken thighs
Season with Mexican blend seasoning generously
Cover everything in chicken stock
Cover and bring to a boil, then reduce heat and simmer for 20 minutes
Remove from heat and whisk in shredded cheese
Slowly whisk in heavy cream
Top with fresh cilantro and a squeeze of fresh lime
