Using a large stockpot over medium heat, saute poblanos and onion for 5 minutes or until transparent. Add aji amarillo and garlic. Cook for a couple of minutes more.

Transfer the sauteed veggies to the blender and let cool

To the same pot, add shredded chicken, potatoes, carrots, and peas

Add 5 cups of chicken stock to the pot

Stir in rice and cumin to the pot

Return pot to heat and bring to a boil. Simmer for 25-30 mins or until veggies are cooked and rice is tender.

Put the cilantro, lime juice, and one cup of stock into the blender containing the onion-pepper mixture and blend

Pour blended cilantro mixture into the pot with the cooked soup

Add salt and pepper to taste, give it all a stir and serve