1️⃣ Sauté the vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, and celery and cook for 5–7 minutes, stirring occasionally, until softened.

2️⃣ Add the aromatics and spices

Stir in the garlic, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 30 seconds, until fragrant.

3️⃣ Simmer the chowder

Add the frozen corn, potato, cannellini beans, and chicken broth. Nestle the chicken breasts into the broth. Bring to a gentle boil, then immediately reduce the heat to low. Partially cover and simmer gently for 20 minutes.

4️⃣ Check and shred the chicken

Transfer the chicken to a cutting board. If it pulls apart easily with two forks, shred and set aside. If not, return it to the pot and simmer gently for another 5–10 minutes, or until tender and cooked through. Keep the simmer low and slow—boiling too vigorously can make the chicken tough.

5️⃣ Blend half the chowder

Transfer about half the soup to a blender and carefully blend until smooth and creamy, then return it to the pot. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving plenty of corn, beans, and vegetables whole.

6️⃣ Finish and serve

Return the shredded chicken to the pot and simmer gently for 3–5 minutes. Add more broth as needed to reach your desired consistency. Remove from the heat and stir in 1 tablespoon of lime juice. Taste, then add more lime juice, salt, or pepper as needed. Ladle into bowls and top with avocado, cilantro, scallions, and a dollop of plain Greek yogurt for a cool, creamy contrast and a little extra protein, if desired.