Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning once, until fully charred and blistered. Remove from the oven, let cool briefly, then peel, seed, and chop finely.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and sauté for an additional minute.

Season 1 pound of chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Place in the pot and sear for 3-4 minutes per side until golden brown.

Add 4 cups of chicken broth, the chopped roasted poblanos, 1 can of diced tomatoes, 1 cup of corn kernels, and 1 can of black beans. Stir and bring to a gentle boil.

Reduce heat to low and let the soup simmer uncovered for about 20 minutes, allowing flavors to meld and chicken to cook through.

Remove the chicken from the pot, shred into bite-sized pieces, and return to the pot.

Pour in 1 cup of heavy cream, stir until fully combined, and heat through for about 5 minutes.

Taste the soup and adjust the seasoning with more salt, pepper, or spices as desired.

While the soup simmers, cut corn tortillas into thin strips and fry in a skillet until golden and crispy, about 3-4 minutes (optional).