Adjust oven rack to upper-middle position and heat broiler to high. In a baking dish broil tomatillos, garlic, onion, bell pepper, cumin, smoked paprika and 1 t salt until charred and soft, stirring every 2-3 minutes, about 12 minutes total.
Remove from oven, cool 15 minutes, then peel the garlic and transfer half of the vegetable mixture to a blender.
Add half the tomatoes and half the chicken broth. Purée until smooth, pour into a pot and repeat with remaining vegetables, tomatoes and broth.
Heat over medium-high heat, then reduce heat to medium-low, add chicken, 2 t salt and pepper and simmer 20 minutes.
Turn off heat and divide among bowls. Finish with Chobani, scallions, jalapeños and tortilla chips. Serve.