In a large pot over medium heat, warm 2 tablespoons of extra virgin olive oil until shimmering. Add one finely chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.

Stir in 2 chopped poblano peppers along with 1 pound of boneless, skinless chicken thighs or breasts, and season with 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and salt and pepper to taste. Sauté for another 5 minutes until the chicken is lightly browned and the mixture is aromatic.

Pour in 4 cups of low sodium chicken broth and 1 cup of salsa verde, stirring gently to combine. Bring to a simmer over medium heat, covering partially. Let it cook for 15 minutes.

Carefully remove the cooked chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot. Add 1 can of drained black beans, the juice of 1 lime, and a handful of chopped cilantro.

Decide whether to stir 2 cups of cooked rice directly into the soup or layer it in individual bowls before ladling the soup on top.

Serve the warm soup in bowls, topping each with a dollop of yogurt, shredded cheese, sliced avocado, fresh cilantro, and crushed tortilla chips. Add a zest of lime over each bowl.