In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.