Preheat the oven to 400°F for the baked tortilla strips. You’ll make these while the soup cooks.

Add olive oil to a large soup pot and cook the onions, poblanos, and jalapeños until they’re starting to get a little translucent, about 5 minutes.

Mix in the chipotle peppers in adobo, tomato paste, salt, and spices and cook for about a minute more.

Add the fire roasted tomatoes and broth and bring the liquid to a boil. Add the chicken breasts, cover the pot, and cook for about 20 to 25 minutes or until the chicken is cooked through.

While the chicken is cooking, mix the cut tortilla strips, oil, and spices together and place the strips on an unlined baking sheet. Bake for 7 to 10 minutes or until golden. Remove from the oven and allow to cool (they’ll crisp as they cool).

Remove the cooked chicken from the pot and shred it with 2 forks or chop it. Set the chicken aside.

With an immersion blender, blend the soup until mostly smooth. Add the shredded chicken back to the pot and remove the soup from the heat.

Ladle it into your favorite soup bowl and top with the baked tortilla strips and your desired toppings.