Heat the oil in a large pot over medium-high heat.

Add the onion, garlic, and jalapeño.

Saute until soft, about 3-4 minutes. Add cumin, 1/2 of the cilantro, pobanos, and 1 quart of chicken stock. Bring to a simmer and let it cook for about 5 minutes.

Blend using an immersion blender or transfer to a blender in batches to blend.

Once pureed, add the chicken, carrots, cauliflower and 2 cups of chicken stock. Bring to a low boil, reduce heat, and let it simmer for 15 minutes or until the vegetables are tender.

Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needed.

Stir in the remaining 1/2 cup cilantro and corn flour (if using). Simmer for 2-3 minutes to allow the corn flour to be incorporated into the soup.

Serve with additional fresh cilantro and lime wedges.