Heat some oil in a dutch oven and saute a diced onion until translucent. Add in garlic and diced jalapeno if using, saute for another minute.

Add in tomatoes, with juice, black beans and chicken broth.

Bring this to a boil and add in the chicken breast, immediately lower heat to a simmer

Simmer chicken for about 10-20 minutes or until chicken is cooked through

Remove chicken and shred when slightly cooled, cover in taco seasoning.

Add chicken back to soup pot, with juice of one lime and most of a bunch of chopped cilantro, stir to combine. Taste for any adjustments.

Serve in bowls and top with crunchy tortilla strips, diced avocado, a wedge of lime and a few leaves of cilantro.