First, gather all your ingredients. Chop your veggies and shred the cooked chicken. Having everything in place will make the cooking process smoother.

In a large pot, heat the oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, toss in the onion, poblano pepper, and jalapeños. Cook until the vegetables soften, stirring occasionally. This should take about 5 minutes.

Once the veggies are tender, sprinkle in the cumin, chili powder, and smoked paprika. Stir for about a minute to release their flavors. This step is crucial for developing the soup’s base.

Pour in the broth, followed by the fire-roasted tomatoes and crushed tomatoes. Stir everything together and bring it to a simmer. The smell will make your mouth water!

After the soup simmers for about 10 minutes, add the shredded chicken. Allow it to heat through for another 5 minutes. Taste and adjust the seasoning if necessary.

While the soup is simmering, cut the corn tortillas into strips. In a small skillet, heat a bit of oil and fry the tortilla strips until golden brown. This adds the perfect crunch on top of your soup.

Ladle the soup into bowls. Top with tortilla strips, shredded cheese, and a sprinkle of fresh cilantro. Grab a spoon, and enjoy!