Bring a pot of unsalted water to a boil. When the water is bubbling, add the chicken, cover the pan and remove it from the heat. Allow to sit, undisturbed for 20 minutes.

After 20 minutes, remove the chicken to a cutting board to cool. Discard the water.

When the chicken is cool enough to handle, cut each breast into 1 ½-inch pieces, width-wise. Using your fingers or two forks, shred the chicken into bite-size pieces. Set aside or refrigerate if it will be more than 30 minutes before you use it.

Stack the tortillas and cut them in half. Slice each half into thin strips, about ¼-inch wide, lengthwise. Now cut them thinly width-wise to create tiny ¼-inch diced tortillas. Set aside.

Heat a large soup pot or Dutch oven over medium heat. Add the olive oil and tilt the pan to coat the bottom. Add the onion, poblanos and bell pepper. Stir to combine and cook for 3-4 minutes or until softened.

Add the garlic, smoked paprika, coriander, cumin and 1 teaspoon of the chili powder. Stir to combine and cook for another 2 minutes.

Add the chicken or veggie broth, crushed tomatoes, diced tomatoes, carrots, honey, diced corn tortillas, honey, oregano, salt, pepper and baking soda. Stir well to combine.

Bring to a boil and then reduce to a steady simmer. Cook, uncovered for 45 minutes. Taste and add additional chili powder and/or salt, if needed.

Add the shredded chicken, stir and cook for another 1-2 minutes. Serve with tortilla strips, diced avocado, shredded cheese, sour cream or Greek yogurt, chopped fresh cilantro and lime wedges