In a large dutch oven or pot, add the canola oil and heat over medium heat. Add the onion, poblano pepper, and jalapeño pepper. Sauté until vegetables start to soften and lightly brown. Add the garlic and cook another 2-3 minutes, being careful not to burn the garlic.
Add the cumin, ground chipotle pepper, and oregano. Allow the herbs to cook for a minute to enhance their flavors.
Add the chicken stock and bring to a boil. Reduce the heat to simmer. Add the corn tortilla pieces, shredded chicken, Rotel tomatoes, green chilies, black beans, and corn.
Cover and allow the mixture to simmer for 1 hour until it starts to thicken.
Serve in individual bowls and garnish with sliced jalapeños, sliced radishes, sour cream, cheese, and tortilla strips and chips.
In a large dutch oven or pot, bring oil to 350℉. Cook tortilla strips in hot oil for approximately 30 seconds-1 minute. Remove and drain on paper towels. Sprinkle with sea salt.
To cook chips, cook for approximately 1-1 1/2 minutes until chips start to turn light golden brown. Remove and drain on paper towels. Sprinkle with sea salt.