Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally until charred. Once done, remove from the oven and let cool. Peel off the skins, deseed, and chop them into bite-sized pieces.

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened. Then add the minced garlic and sauté for an additional minute until fragrant.

Add the chicken breasts to the pot and season them with salt, pepper, cumin, chili powder, and smoked paprika. Sear the chicken on both sides for about 3-4 minutes.

Pour in the chicken broth and add the diced tomatoes, chopped roasted poblanos, corn, and black beans. Stir to combine and bring the mixture to a gentle boil.

Lower the heat and let the soup simmer for about 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Add the heavy cream and allow it to heat through for a few minutes.

Taste the soup and adjust seasoning as necessary, adding more salt, pepper, or spices to your liking.

While the soup is simmering, cut corn tortillas into strips and pan-fry or bake until crispy.

Ladle the soup into bowls and top it generously with crispy tortilla strips for a delightful crunch.

Add fresh cilantro for a pop of color and flavor, and include sliced avocados on the side or as a topping.

Serve lime wedges alongside each bowl for an extra zing that brightens the flavors of the soup.