In a large stock pot, heat two tablespoons of oil to medium/low. Add the onion, garlic, poblano pepper and jalapeño pepper and cook for five minutes. After five minutes, add spices and cook for another five.
Add stock, tomatoes, bay leaves, salt, cilantro leaves, and ¼ of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes then remove bay leaves.
Puree the soup with an immersion blender. If you want your soup to be thicker, you can always add more tortilla strips. And then you're ready to serve! I usually serve the soup with lime, corn, cilantro, jalapeno peppers, avocado and the remaining tortilla.
You can also use a regular blender, and carefully puree in batches.
Serve with the toppings of your choice.
To tone down the spice, omit the jalapeño.
Make a day ahead for an even better flavor.
Cool completely then freeze in mason jars to enjoy in the weeks to come.