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Preheat the oven to 350F.
In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
Add cumin and cook, stirring often until fragrant, about 2 minutes.
Add full can of beans, chicken broth, ½ teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into ½-inch wide strips.
Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
Remove chicken breast from pot, shred and reserve.
Pull 1 cup of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.