Chicken Tortilla Soup!

1 T. olive oil
1 onion, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
6 c. chicken broth
15 oz. fire-roasted tomatoes with chiles
2 c. black beans
1 lb. chicken breast
1 t. cumin
1 t. black pepper
2 limes, juiced
1/4 c. cilantro, chopped
4 tortillas, cut into strips
1 t. chili powder
1 avocado, diced

Saute onion in olive oil until soft.  Add jalapeno and garlic, and saute for a minute more.  Add chicken broth, tomatoes, black beans, chicken, and spices.  Simmer for 20 minutes or until chicken is cooked.  Remove chicken and shred with 2 forks.  Add chicken back to the pot, along with lime juice and cilantro, and simmer for a few more minutes.  Meanwhile, place tortilla strips on a greased sheet pan and coat with olive oil spray and chili powder.  Bake at 350 degrees for 10 minutes or until crisp.  Serve soup garnished with tortilla strips, diced avocado, and a sprig of cilantro.