Creating Poblano Chicken Tortilla Soup is a fulfilling process. Here’s how to make it effortlessly:

1. Roast the Poblano Peppers: Preheat your oven to broil. Place the poblanos on a baking sheet and broil for about 10 minutes, turning occasionally, until the skin is charred. Remove and place them in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin and chop the peppers.

2. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and sear on both sides until golden brown, about 5 minutes per side.

3. Add Aromatics: Remove the chicken and set aside. In the same pot, add diced onions and garlic. Sauté for 3-4 minutes until the onion is translucent.

4. Combine Ingredients: Add the roasted poblano peppers, diced tomatoes, cumin, chili powder, smoked paprika, and chicken broth to the pot. Stir to combine.

5. Cook the Chicken: Return the chicken to the pot. Bring to a simmer and let cook for about 20 minutes, or until the chicken is completely cooked through.

6. Shred the Chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

7. Season: Taste the soup and adjust seasoning with salt and pepper as desired.

8. Prepare Tortilla Strips: While the soup is simmering, in a separate pan, heat oil over medium heat. Fry the tortilla strips until they are crispy, then drain on paper towels.

9. Serve: Ladle the soup into bowls and top with crispy tortilla strips and any additional toppings you desire.