In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add one diced onion and sauté for about 5 minutes or until translucent. Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

Add 2 chopped poblano peppers and 1 seeded and chopped jalapeño to the pot. Sauté for 5 minutes, stirring occasionally until the peppers are tender.

Sprinkle in 1 tablespoon each of ground cumin, smoked paprika, and chili powder. Toast the spices for about 1 minute, stirring constantly.

Pour in 6 cups of chicken broth and bring it to a gentle simmer. Allow the mixture to come to a soft boil, scraping the bottom of the pot.

Stir in 2 cups of shredded cooked chicken, 1 can of diced tomatoes, and 1 can of drained and rinsed black beans. Season with salt and pepper and let the soup simmer for about 20 minutes.

Preheat your oven to 375°F (190°C). Cut 4 corn tortillas into strips, spread them out on a baking sheet, drizzle with olive oil, and bake for approximately 10 minutes until golden and crispy.

Add the juice of 2 limes and ¼ cup of chopped fresh cilantro. Taste and adjust the salt and pepper if needed.

Ladle the hot soup into bowls and top with diced avocado, shredded Monterey Jack cheese, and crispy tortilla strips.