Chicken Tortilla Soup with Fresh Corn

Heat the olive oil over medium high heat. Add the onions, poblano peppers, garlic, cumin, oregano, and pepper. Cook for 6-8 minutes until onions and peppers begin to soften. Add the chicken breast, chicken broth, diced tomatoes (undrained), and corn tortillas. Bring to a boil. Then turn down to a simmer and cover. Cook for 12-14 minutes, or until chicken is cooked through. Carefully remove the chicken and set aside. Once cool, shred or chop. Carefully pour everything into a blender. Add the cilantro. Blend until smooth. Add the broth back to the pot. Add the corn and black beans if using. Cook for 6-8 minutes or until corn is soft. Add the chicken and the juice of 2 limes. Taste and season with salt and pepper as needed. Top with avocado, queso fresco, radishes, fresh cilantro, baked tortillas chips, sour cream, or Greek yogurt.