Healthy Black Bean Enchilada Soup

• 2 tsp olive oil, extra virgin
• 1 large onion, sweet; chopped
• 1 large poblano pepper, chopped
• 1 tsp chili powder, ancho
• 1 tsp cumin, ground
• 1 14 oz can enchilada sauce, red
• 2 14 oz cans tomatoes, fire-roasted, diced; undrained
• 1 4 oz can green chilies, fire-roasted
• 1 8 oz bag black beans, dried
• 1 14.5 oz can corn, fire-roasted; drained
• 32 oz chicken stock, or broth (use vegetable broth to make vegetarian)
• 1/4 cup cilantro, chopped
• salt, kosher; to taste

Toppings (optional):

• avocado, sliced
• cilantro, chopped
• jalapeno pepper, sliced
• sour cream, omit to make dairy free
• Tortilla chips, crushed (use gluten-free to make gluten-free)
• lime, wedges