Preheat Oven to 400 F. In a dutch oven, melt butter. Added chopped onion, and garlic. Cook for about 3 minutes, until onions are translucent. Add flour, cumin, oregano, paprika, cayenne pepper and stir for about 1 minute. Slowly stir in chicken broth, followed by heavy whipping cream. Bring to a simmer and cook for about 5 minutes, then turn off heat. Stir about 2 cups of cheese.
Roast a poblano pepper over stove flame, then place in a bag for about 5 minutes. scrape off the burn skin with a knife, then chop into 1/4 inch pieces (leave the seed if you want the dish spicier.
Stir in poblano pepper, salsa beans, cilantro and chicken into soup mixture. Set aside.
In a non-stick baking dish, add crushed tortilla chips to the bottom, and line some chips on the sides. Pour in about half of the soup mixture, followed by a layer of cheese, and more crushed chips. Repeat this process once more.
Cover baking dish with tin foil and place in the oven for about 30 minutes. Remove tin foil and bake for another 5-10 minutes, until cheese is browned. Let cool for about 5 minutes. Top with a little cilantro and some avocado and enjoy!