Creating your Poblano Chicken Tortilla Soup can be straightforward if you follow these steps:

1. Roast the Poblano Peppers: Place the poblano peppers directly over a gas flame or under a broiler. Turn occasionally until charred and blistered. Cover with a kitchen towel to steam for 10 minutes, then peel, remove seeds, and chop.
2. Sauté the Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, stir in the minced garlic and cook for 1 minute until fragrant.
3. Cook the Chicken: Season the chicken breasts with salt, pepper, cumin, and chili powder. Add them to the pot and cook for about 5 minutes on each side until lightly browned.
4. Add the Tomatoes and Broth: Pour in the can of diced tomatoes and chicken broth. Bring the mixture to a gentle boil.
5. Add the Peppers: Stir in the roasted poblano peppers. Reduce heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to develop.
6. Shred the Chicken: Once the chicken is cooked through, remove it from the pot. Shred it into bite-sized pieces using two forks and return it to the pot.
7. Adjust Seasoning: Taste the soup and adjust seasoning as needed. You can add more salt, pepper, or spices to your preference.
8. Prepare Tortilla Strips: While the soup simmers, preheat the oven to 375°F (190°C). Arrange the tortilla strips on a baking sheet, lightly spray with cooking oil, and bake for about 10 minutes until crispy.
9. Serve the Soup: Ladle the hot soup into bowls. Top it with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges if desired.