Core tomatoes and cut into 1/4" dice.

Halve lime and juice.

Drain black beans.

Trim and thinly slice green portions of green onions. Mince white portions. Keep white and green portions separate.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat diced chicken dry.

Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pot and cook undisturbed, 4 minutes.

Stir in seasoning blend until chicken is completely coated.

Add poblano pepper and half the tomatoes (reserve remaining for pico de gallo). Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.

While chicken cooks, make pico de gallo.

Combine remaining tomatoes, white portions of green onions, 1 tsp. olive oil, 1 Tbsp. lime juice (reserve remaining for crema), and a pinch of salt in a mixing bowl. Set aside.

In another mixing bowl, combine cornstarch and 1 Tbsp. water.

Add beans, 11/2 cups water, and demi-glace to hot pot. Bring to a simmer, stirring occasionally.

Once simmering, add cornstarch-water mixture and 1/3 the sour cream (reserve remaining for crema) and stir occasionally until combined, 2-3 minutes.

Remove from burner.

In another mixing bowl, combine remaining sour cream, green portions of green onions, and 1 tsp. remaining lime juice.

Plate dish as pictured on front of card, topping soup with scallion crema and pico de gallo. Bon appétit!