Dice the onion, celery, and jalapeño (scrapethe seeds out of the jalapeño before dicing). Add the onion, celery, jalapeño,garlic, and olive oil to a large soup pot and cook over medium heat for about 5minutes or until the onions are soft and translucent.
Add the chicken breast, chicken broth, dicedtomatoes with chilies (with juices), oregano, half of the juice of lime, andcumin to the pot. Place a lid on the pot, turn the heat up to high, and bringthe broth up to a boil. Once boiling, reduce the heat to low and let the potsimmer for 45 minutes.
After simmering for 45 minutes, carefullyremove the chicken breast from the pot and use two forks to shred the meat.Return the shredded meat to the pot. Add in the black beans. Squeeze the juiceof the other half of the lime into the soup.
Rinse the cilantro and then roughly chop theleaves. Add the chopped cilantro to the soup, give it a quick stir, and thenserve. Slice the avocado and add a few slices to each bowl.
