Made this for dinner tonight and it was to die for! I did change a few things from the recipe and directions though. It weirds me out to put raw meat into the rest of my broth so I baked my chicken while I started to chop up the celery, onion, jalapeno and garlic. I started to cook the broth and then when my chicken was done I shredded it and threw it in the pot. This minimized the cooking time because I didn't have to let the soup and raw chicken cook for an hour. Also, the recipe calls for 6 cups of chicken broth but I put in 10 cups (5 cans) because I like my soup with a lot of broth and I felt like for how much stuff was in the soup it could use more broth. Not to mention, I'd do anything for leftovers (easy lunch for the next day).
Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
Add the chicken breast (cooked and shredded), chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour (10-20 mins).
After simmering for an hour (10-20 mins) with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot (You've already done this if you did it my way). Squeeze the juice of one lime into the soup (I used half a lemon in my bowl alone). Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
Rinse the cilantro and then roughly chop the leaves. Add to the pot (add to your bowl so the cilantro doesn't get soggy in the pot), give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.