(Another) Chicken Tortilla Soup

INGREDIENTS:

• 2 Tbs extra virgin olive oil
• 1 small onion, diced
• 2 Tbs minced garlic
• 2 jalepenos, finely diced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (14.5 oz) can black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt
• Freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• 1 (8 inch) flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted and sliced
• 1 cup shredded Monterrey cheese

DIRECTIONS:

1. In a large saucepan, heat the extra virgin olive oil. Add the onions and cook for 2 minutes.
2. Once the onions have softened, add the garlic and jalepenos - cook for another minute.
3. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken breasts.
4. Cook the chicken for 20-25 minutes. Once chicken is cooked, remove from pot.
5. When cool enough to handle, shred it and set aside.
6. Add lime juice and fresh cilantro to the pot. 
7. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge. Add grilled tortilla strips, avocado slices and cheese.