Place peppers on a cookie sheet lined with foil and broil for about 5 minutes per side or until they begin to blacken and blister. Alternatively, this can be done over the flame of a gas burner or on a dry cast iron skillet.

Carefully remove roasted peppers and place in an airtight container for about 15 minutes to steam, which helps loosen the skin.

Once cooled, remove as much of the char and loose skin from the peppers as possible, then deseed and dice the peppers.

Heat oil in a large soup pot over medium heat. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally. Then, add garlic and stir until fragrant.

Add diced poblanos, corn, cumin, and oregano, stirring until fragrant.

Gently fold in chopped chicken and black beans, being careful not to over-shred the chicken.

Add chicken stock and green enchilada sauce, stir, and simmer on low for 10 minutes.

Turn off heat and taste, adding additional salt and pepper if needed.

Off the heat, stir in the heavy cream.

Serve warm and enjoy!