In a large stock pot, heat two tablespoons of oil to medium/low. Add the onion, garlic, poblano pepper, and jalapeno 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, 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 just carefully puree in batches.