Step 1

In a soup pot, add the oil, onions, and poblanos and sauté for 5 minutes over medium heat.

Step 2

Add the garlic, jalapeno, cumin, and chili powder. Cook for an additional 5 minutes.

Step 3

Using a blender, combine the soup broth and tortillas. Puree until just about smooth.

Step 4

Add the tortilla-broth mixture to the pot along with the fire-roasted tomatoes and crushed tomatoes, bring to a boil.

Step 5

Add the spices and shredded chicken, and reduce heat. Let simmer for 15 minutes on medium-low heat.

Step 6

Season to taste and serve with the crushed tortilla chips and Monterey Jack cheese for garnish.