Start by cooking your chicken breasts until they are thoroughly cooked. You can boil, grill, or bake them, depending on your preference. Once done, shred them using two forks and set aside.

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent (about 3-5 minutes). Then, throw in the minced garlic and chopped poblano peppers—sauté for another 3-5 minutes until they soften and begin to caramelize slightly.

Pour in the chicken broth and bring the mixture to a gentle simmer. If you're using corn, add it now. Season the soup with cumin, salt, and pepper to your liking. Let everything sit for about 10 minutes, allowing those amazing flavors to meld together.

Add the shredded chicken back into the pot and mix well. If you’re feeling indulgent, pour in the heavy cream for that extra creamy texture. Let it cook for another 5-10 minutes, stirring occasionally.

Taste the soup and adjust the seasoning if necessary. Once satisfied, ladle the soup into bowls and top with fresh cilantro. You’re ready to enjoy!