Best Chicken Tortilla Soup

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place tortillas on a cutting board. Brush 1 tablespoon oil over both sides of each tortilla; slice into 1/4-inch strips. Arrange the strips in a single layer on the prepared baking sheet. Bake, stirring halfway, until crispy, 10 to 12 minutes. 

Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, flipping once, until cooked through, 6 to 8 minutes. Transfer to a plate; shred and set aside.

Heat the remaining 1 tablespoon oil in the Dutch oven over medium heat. Stir in onion and poblano; cook, stirring occasionally, until soft, about 3 minutes. Stir in cumin, coriander, garlic powder, paprika, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, corn, black beans, hominy, tomatoes and the shredded chicken; bring to a simmer. Cook, stirring occasionally, until the liquid is slightly reduced, 10 to 12 minutes. Stir in lime juice. Sprinkle with the reserved tortilla strips. Serve with cilantro, yogurt, pickled jalapeños and/or lime wedges, if desired.