Heat Olive Oil on medium heat in a large stock pot
Saute the onions, celery, carrots, and poblano pepper until soft (about 10-15 min). Add garlic and stir for 1 minute or until fragrant. Add salt, pepper, cumin, coriander, oregano, and chili powder and stir for 1 minute or until fragrant.
Add the chipotle peppers/sauce, cilantro, roasted tomatoes, pinto beans, and black beans, and bring to a boil. Reduce heat to medium-low, add the corn tortillas and simmer for about 20-25 minutes.
Add the cooked chicken to the pot and season to taste
Ladle into bowls and top with sour cream or Mexican crema, sliced avocado, cilantro, Mexican crumble cheese, sliced jalapeños, and a sliced lime wedge