Using a large stockpot over medium heat, sautee poblano pepper and onion for 5 minutes or until transparent. Add aji Amarillo (or serrano or jalapeno pepper) 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