For the peppers:

1. Heat the oven to 500 degrees F. Seed the red bell peppers and poblano peppers. Remove the seeds and quarter the peppers so each piece lies flat. Line a sheet pan with a piece of parchment paper and place the peppers skin-side up on the pan. Broil until the skin begins to blacken and puff up. The bell peppers may take longer than the poblano peppers, so you may need to pull the poblano peppers out first. Time will vary between 10 and 20 minutes. Check every 5 minutes.
2. Remove all the blackened peppers from the oven and place them in a brown paper bag. Fold the paper bag closed so the peppers can steam. After 15 – 20 minutes, remove the peppers, peel their skins, and dice. Set aside.

For the soup:

1. In a food processor, whirl the peeled garlic until finely minced. Add the seeded jalapenos and whirl again until finely minced. Add the quartered onion and pulse, until onion is chopped, but not minced.
2. Add a splash of olive oil to a large soup pot. Heat over medium and add the garlic, jalapeno and onion mixture. Cook for about 5 minutes until the mixture softens. Add the spices, stir in and continue to cook for a couple more minutes until the spices release their aroma.
3. Rinse out the food processor and puree one can of the cannellini beans. Set aside.
4. Add the chicken stock to the pot and whisk in the pureed cannellini beans so the beans are dissolved into the stock. Heat to a boil.
5. Add the chicken thighs, bring to a boil and then reduced heat to medium low and cook for about 15 minutes, until the chicken reads 160 degrees F on a meat thermometer. This will take about 12 – 15 minutes. Remove the chicken and allow it to cool to room temperature. Shred or dice the chicken and set aside.
6. Add the diced zucchini and remaining cannellini and black beans to the pot, over medium heat, and cook for 15 minutes. Return the chicken to the pot along with the corn and cilantro, and cook another 5 minutes. Taste and adjust seasoning

For the garnish:

1. Set out bowls of crumbled feta cheese, avocado, radishes, chopped cilantro and tortilla chips so guestws can garnish their own bolwl.