3-4cupschicken (or vegetable) broth, to taste, depending on desired thickness of the soup
Sea salt and freshly cracked pepper, to taste
Crispy Tortilla Strips:
Vegetable oil
4-5corn tortillas, cut into very thin strips
For Serving:
Avocado, sliced
Cotija cheese
Fresh cilantro
Lime wedges
Sour cream
Instructions
Roast the poblanos by preheating the oven to broil with a rack near the top of the oven. Place the poblano peppers on a baking sheet lined with tin foil and place directly under the broiler. Char all sides of the peppers until blackened, about 2-3 minutes per side. Watch carefully.
Remove immediately from the oven and place the poblano peppers in a zip lock bag and seal.
Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds. Dice into small pieces; set aside until needed.
Prepare the soup by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, bell pepper, and jalapeno and cook, stirring often, for 4-5 minutes or until tender and softened.
Add the garlic along with the chili powder, paprika, smoked paprika, cumin, coriander, and oregano and cook, stirring constantly for 1 minute.
Add the black beans, tomatoes, chicken (or vegetable) broth, roasted poblano to the Dutch oven and stir to combine. Season with sea salt and freshly cracked pepper, to taste and bring to a simmer. Reduce heat to low and cook for 20-30 minutes.
Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.
Slice the corn tortillas into VERY thin strips.
When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet. Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.
Finish the soup by tasting and re-season if needed. You can serve as is or use an immersion blender to blend some of the soup, if desired.
Ladle into bowls and serve with crispy tortilla strips, cotija cheese, lime wedges, fresh cilantro, and sour cream, if desired. Enjoy.