Heat the olive oil in a large soup pot over medium heat. Add the diced chicken and cook until lightly browned, about 4–5 minutes. Remove the chicken from the pot and set aside.

In the same pot, add more oil if needed, then toss in the onion and poblano pepper. Sauté for about 8–10 minutes until softened and lightly golden. Add the garlic and cook for 1 more minute until fragrant.

Stir in cumin, oregano, and coriander. Toast the spices for about 30-60 seconds until they’re aromatic and slightly darkened.

Deglaze the pot with a splash of chicken broth and scrape up any browned bits. Stir in the remaining broth, Better Than Bouillon, enchilada sauce, white beans, green chiles, bay leaf, Parmesan rind, and salt. Return the chicken to the pot and mix well.

Bring to a gentle boil, reduce heat, and let it simmer uncovered for 25–30 minutes. Stir occasionally. The broth will deepen in flavor as the Parmesan melts.

Discard the bay leaf and Parmesan rind. Let the soup cool slightly. Whisk a few spoonfuls of the hot soup into the sour cream in a bowl, then slowly stir that mixture back into the pot. Add lime juice and cilantro, adjusting seasoning as needed.

Ladle into bowls and garnish with extra cilantro, shredded cheese, avocado, or lime wedges as desired. Enjoy warm!