Step 1

Heat oil in a large stockpot over medium-high heat.  Add the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.

Step 2

Add the chicken stock, ground cumin, chili powder and stir to combine.

Step 3

While the soup is heating, ladle out about 1 cup of the soup and transfer it to a blender.* Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.

Step 4

Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.

Step 5

Taste the soup and season with salt and pepper as needed.

Step 6

Serve warm, garnished with lots (and lots!) of your favorite toppings.