Directions

1. Heat the vegetable oil in a large saucepan or pot on Medium (275°F).

2. Add the onions to the pan and cook for 2 min.

3. Add the garlic and jalapeños, and cook for 1 min.

4. Add the chicken broth, tomatoes, and beans to a large saucepan or pot and bring the broth to a boil on Max/Sear.

5. Once the broth is boiling, lower the temperature to Medium-Low (175°F) and add the chicken.

6. Cook for 20-25 minutes, then remove the chicken from the pot to cool.

7. Add the lime juice, cilantro, and the salt and pepper (to taste) to the pot. Keep the soup warm.

8. Shred the chicken and portion it out into the serving bowls.

9. Ladle the soup from the pot into each bowl and garnish with a lime wedge, tortilla strips, avocado, and cheese.