Heat oil in large Dutch or pot over medium-high heat.
Add onion and cook for 5 minutes.
Add the garlic and cook for another minute.
Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
Add the beans and cook another 15 minutes, adding more broth if necessary.
Serve with desired toppings.