Over medium-high heat, add olive oil to a large stockpan or dutch oven. Add onion, poblano pepper, carrots. Saute for 7 minutes. Add chicken stock, diced tomatoes, black beans, salt and pepper; bring to a boil. Reduce heat, cover and let simmer until carrots are tender, about 8-10 minutes. Stir in shredded chicken and cilantro. Divide soup mixture between bowls. Garnish with green onions, cilantro, lime wedges and tortilla strips.