I could eat this nonstop and never tire of it. It's just so tasty!

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the chopped roasted poblano peppers, cumin, and chili powder, stirring to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Add the shredded chicken and corn kernels to the pot, and let it simmer for about 10 minutes.
6. Stir in the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Variations & Tips
For a spicier kick, you can add a diced jalapeño along with the onion. If you have picky eaters, consider blending the soup before adding the chicken and corn for a smoother texture. You can also substitute Monterey Jack cheese for a milder flavor or add black beans for extra protein. For a vegetarian version, swap the chicken for extra vegetables like zucchini or mushrooms and use vegetable broth instead.