Pat chicken dry. Halve any large chicken pieces to roughly match smaller pieces.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Remove from burner. Transfer chicken to a plate. Reserve pot; no need to wipe clean.

While chicken cooks, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Return pot used to cook chicken to medium-high heat. Add 2 tsp. olive oil and poblanos (to taste) to hot pot. Stir often until softened, 3-4 minutes.

Add flour and stir until no dry flour remains.

Stir in tomatoes, 11/4 cups water, chile and cumin rub, and corn. Bring to a boil.

Once boiling, reduce to a simmer and stir occasionally until broth has slightly thickened, 3-4 minutes.

Stir in chicken, 1/4 tsp. salt, a pinch of pepper, and 1 tsp. lime juice (reserve remaining for crema). Bring to a simmer.

Once simmering, stir often until heated through, 1-2 minutes.

Remove from burner.

In a mixing bowl, combine sour cream, 1/2 tsp. remaining lime juice, and a pinch of salt.

Plate dish as pictured on front of card, garnishing soup with cheese, crema, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!