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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. This can also 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. This helps loosen the skin while the peppers cool.
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, stirring occasionally, about 3 minutes. Then, add garlic and stir until fragrant.
Add diced poblanos, corn, cumin, oregano and stir until fragrant.
Gently fold in chopped chicken and black beans, 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. This is a good time to taste and see if additional salt and pepper is needed.
Off the heat, stir in the heavy cream.
Serve warm and enjoy!
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