\nPreheat the oven to 350F.<\/span><\/p>\n<\/li>\n\nIn a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes. <\/span><\/p>\n<\/li>\n\nAdd cumin and cook, stirring often until fragrant, about 2 minutes.<\/span><\/p>\n<\/li>\n\nAdd full can of beans, chicken broth, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.<\/span><\/p>\n<\/li>\n\nWhile the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1\/2-inch wide strips.<\/span><\/p>\n<\/li>\n\nArrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.<\/p>\n<\/li>\n
\nRemove chicken breast from pot, shred and reserve.<\/span><\/p>\n<\/li>\n\nPull 1 cup of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat.<\/span><\/p>\n<\/li>\n\nTo serve, top the chili with a handful of tortilla strips, cilantro, jalape\u00f1os and any other desired toppings.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n