Soak the raw cashews in water for 2–4 hours until they soften. Drain and set aside.

In a large pot, heat olive oil over medium heat. Add diced onion and diced poblano pepper, sauté for 5–7 minutes.

Remove the pot from heat and add soaked cashews, torn tortillas, vegetable broth, cumin, and chili powder. Blend until smooth.

Return the blended soup to the pot. Stir in salsa and black beans. Simmer for 10 minutes over medium heat.

Ladle the soup into bowls, garnishing with crushed tortilla chips and cilantro. Serve warm.