Preheat oven to 400°F. Wrap poblano pepper in foil and roast for 10-15 minutes or until skin is blackened. Allow to cool. Remove skin under running water. Seed and chop pepper; set aside.

Chop onion, cilantro, parsley and mint; set all aside separately. Heat oil in a large saucepan over medium. Cook onion until translucent. Add poblano pepper and cilantro and continue to cook.

Meanwhile, chop zucchini and add to saucepan along with parsley, mint and salt. Cook for 5-10 minutes or until zucchini is softened. Slice 1 tortilla and add to pan, along with enough water to cover vegetables; bring to a boil. Reduce heat and simmer for 15 minutes.

Allow soup to cool enough to pulse in a food processor until smooth; this may need to be done in a few batches. Alternatively, use an immersion blender.

Toast remaining 4 tortillas in a preheated skillet, then break or cut into strips. Top soup with toasted tortillas and sour cream. Serve with a lime wedge for spritzing and kiwi on the side.