Preheat oven to 375 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Stem poblano peppers, core, halve lengthwise, and cut into 1/2" dice. Remove husk on tomatillos, rinse again, cut tops off, and quarter. There's a sticky residue underneath the tomatillo husk, which is why a second rinse is needed. Slice radishes into 1/8” rounds. Drain and rinse black beans. Peel and halve red onion. Cut into 1/2” dice. Mince garlic. Crumble queso fresco. Quarter tortillas.

Heat 1 tsp. olive oil in a medium pot over medium-high heat. Add tomatillos and poblano peppers and cook without stirring for 8 minutes. This will char the tomatillos and peppers and bring out more flavor. Add garlic and red onion and cook for 2 minutes. Crush tomatillos in pot using a masher or slotted spoon.

While vegetables are charring, place tortilla chips on prepared baking sheet. Drizzle with 2 tsp. olive oil and a pinch of salt and pepper. Place in oven and toast for 8-10 minutes, or until chips become crispy. Remove from oven and set aside.

Add 2 cups water, vegetable base, and a pinch of salt and pepper to pot and bring to a boil. Tear 4 tortilla chips into small pieces and add to soup. They will dissolve and thicken soup. Once boiling, reduce to a simmer, cover, and cook for 15 minutes. Stir in black beans and frozen corn and simmer an additional 3-5 minutes until warmed through.

Divide finished soup between 2 bowls. Garnish with a dollop of sour cream, crumbled queso fresco, and radishes. Serve tortilla chips on the side.