Remove the meat from the rotisserie chickens, discard the skin and bones, and shred the chicken into bite-sized pieces. Place the shredded chicken into a large pot or Dutch oven.

Pour in the 2 quarts of chicken broth, blending it with the chicken.

Slice the Anaheim or Poblano chile in half lengthwise, remove the stem and seeds. Brush the cut sides with oil and broil on a foil-lined baking sheet until blackened.

Place the blackened chile halves in a plastic bag to steam for a few minutes, then peel and dice the chile, and add it to the pot.

Add the corn kernels, pico de gallo, carrots, celery, cumin, oregano, coriander, and granulated garlic to the pot, stir, and bring to a boil.

Reduce the heat and let the soup simmer, covered, for about 20 minutes.

Stir in the fresh lime juice and chopped cilantro. Add salt and pepper to taste.

Ladle the soup into bowls and top generously with crispy corn tortilla strips and optional garnishes.

Cut 8 corn tortillas into 1/2 inch strips, fry in 2 cups of vegetable oil at 360 degrees until crispy and light brown, about 1-2 minutes. Drain on paper towels and sprinkle with salt.