Chicken Tortilla Soup

2 tbsp vegetable oil
1 small onion, diced
2 tbsp garlic, minced
2 jalepeno, finely diced
6 cups low sodium chicken broth
1 (14.5) can fire roasted diced tomatoes
1 (14.5) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
juice of 2 limes, plus wedges for garnish
1 cup cilantro, rough chop
1 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded monterery cheese

Method
In a large saucepan heat 2 tbsp vegetable oil. Add onion and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. 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. Cook the chicken for 20-25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

For Garnishes
Place tortilla on a pre-heated grill for 20 seconds until it begins to slightly char. Flip and grill other side then remove and cut into strips. Cut avocado in half and remove pit. Peel each half and cut into slices. Cut limes into wedges. Serve with chicken tortilla soup.