1. Turn on your broiler and place poblano peppers on a baking sheet. Broil for 5 minutes per side until the skin is blistered. Remove, cover, and let steam for 10 minutes. Peel, remove seeds, and dice.

2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic, cumin, and smoked paprika; cook for 1 minute.

3. Stir in fire-roasted tomatoes and chicken broth, scraping the bottom of the pot to release any flavor bits.

4. Add the raw chicken and diced poblanos. Bring to a simmer, cover, and cook for 20 minutes until chicken is cooked through.

5. Remove the chicken and shred with two forks. Return the shredded chicken to the pot along with black beans.

6. Simmer for 5 more minutes. Add lime juice and season with salt and pepper to taste.

7. Serve hot, garnished with fresh cilantro if desired.