Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the diced onions, chopped poblano peppers, and garlic, cooking for 6-8 minutes until the onions are translucent and the peppers begin to soften.

Stir in cumin, oregano, and pepper. Allow the spices to toast for a minute to release their fragrant oils. Next, add the chicken breasts, chicken broth, undrained diced tomatoes, and chopped corn tortillas. Bring this hearty mix to a boil.

Once boiling, reduce the heat and cover the pot. Let it simmer for about 12-14 minutes or until the chicken is cooked through and tender. The chicken should be opaque, and juices should run clear when pierced.

Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred or chop the chicken into bite-sized pieces.

Pour everything left in the pot into a blender, add the chopped cilantro and blend until smooth. Be cautious about the steam!

Return the blended soup to the pot, then stir in the corn (and black beans if using). Simmer for an additional 6-8 minutes until the corn is tender. Squeeze in the juice of 2 limes and season with salt and pepper to taste.

Serve hot, topped with your favorite garnishes like diced avocado, crumbled queso fresco, sliced radishes, fresh cilantro, baked tortilla chips, sour cream, or Greek yogurt.