Instructions
Cook time: 30 minutes
Preheat oven to 400°; slice 4 tortillas into strips; place strips on a sheet pan + spray or brush with ½ tbsp oil + sprinkle with salt; bake until golden, about 12 min
Meanwhile, remove stems + seeds from poblanos; in a food processor combine poblanos, green chile, lime juice, lime zest + cilantro; pulse until pureed; set side
Heat ½ tbsp oil over med-high; pat chicken thighs dry, thinly slice, season with salt/pep + sear 5 min per side; add green chile mixture, 1⅓ pouches of beans, 1⅓ boxes of broth + salt/pep; simmer 10-15 min until flavors meld
Divide soup to bowls then top with toasted tortilla strips
