In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add finely diced onion and sauté for about 5 minutes until it turns translucent and slightly golden.

Stir in minced garlic and diced poblano peppers. Cook for an additional 3-4 minutes until the peppers soften.

Sprinkle in ground cumin, chili powder, and smoked paprika. Stir and cook for about 1 minute until the spices bloom.

Add boneless chicken breasts and chicken broth to the pot. Increase heat to bring the mixture to a gentle boil.

Cover the pot and reduce the heat to low, letting it simmer for about 20 minutes.

Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces before returning it to the soup.

Stir in the diced tomatoes, rinsed black beans, and corn. Simmer uncovered for 10 minutes.

Before serving, stir in lime juice and chopped cilantro. Adjust seasoning with salt and pepper.

Ladle the soup into bowls, garnishing with optional toppings like avocado, cheese, or tortilla strips.