Roast the poblano peppers either in the oven or on the stove top.

To roast the poblano peppers on the stove top, roast them on an open flame, 5-6 minutes per side, until the skin is black and bubbly, but not white.

To roast the poblano peppers in the oven, preheat the oven to 500F. Place the poblano peppers on a baking sheet. Bake for 30-40 minutes, turning every 10 minutes or so, until the skin is black and charred, but not ash white.

No matter which way you roast the poblano peppers, once they are charred, remove them from the heat source. Then, place them in a bowl with a lid and let sit and cool for 10 minutes. The steam will help loosen the skin.

Once cooled, cut off the stem and peel off the skin.

Slice the pepper in half and carefully remove all of the seeds.

Cut the poblano peppers into 1/2 inch pieces.

Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.

Sprinkle the chicken thighs with salt and pepper and then add to the dutch oven.

Cook the chicken in the olive oil for 8-10 minutes, flipping half way through. Chicken should be cooked through.

Remove the chicken from the dutch oven and place on a plate.

Add the diced onions to the dutch oven and cook for 5-6 minutes, until translucent.

Add the minced garlic and cook an additional 1-2 minutes.

Then add the chicken stock and scrape off the brown bits from the bottom of the pan.

Add the sliced roasted poblano peppers, corn, potatoes, salt, garlic powder, cumin and black pepper. Stir to combine.

Add the whole chicken thighs back to the pot.

Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.

Remove the chicken from the dutch oven. Shred the chicken with a fork and discard the bones. Place the chicken meat back into the soup.

Top with fresh cilantro and serve.