First, begin by preheating the oven to 425 degrees F.
Cut the onion, bell peppers and jalapeno pepper into large pieces and toss with 1 Tbsp avocado oil and a sprinkle of salt & pepper. Spread evenly onto a baking sheet.
Roast the veggies in the oven until they are visibly charred, about 25-30 minutes.
Heat 1 Tbsp avocado oil in a large pot over medium heat. Add the charred vegetables along with the garlic. *Keep a close eye on the garlic as it burns quickly.*
Then, add the fire roasted tomatoes along with their juices, chicken stock, cumin, chili powder, ancho powder and onion powder.
Bring the soup to a rolling simmer and then add the chicken breast directly to the pot.
Cook the soup for 45-60 minutes.
Remove the chicken breast from the pot and transfer to a cutting board. Shred with two forks.
Transfer the soup to a blender and blend until smooth. Return the soup to the pot.
Add the shredded chicken along with the drained & rinsed beans to the soup. Cook the soup for an additional 10 minutes.
Add the lime juice, freshly chopped cilantro and season with salt and pepper to taste.
Garnish with optional toppings. Bon Appetit!
*To fry the tortilla, heat 1-2 Tbsp avocado oil in a small frying pan over medium high heat. Cook the tortilla in the oil for 1-2 minutes per side. Remove and let drain on a paper towel-lined plate. Sprinkle with a touch of salt.*
Heat the leftover soup in a pot on the stove.
Add the 1/2 cup tortilla chips to the soup and allow to soak and soften.
In the meantime, fry two eggs over easy or sunny-side up.
Bowl the soup and top with the eggs, avocado, cilantro and other additional toppings you enjoy!
For a vegetarian version, simply omit the chicken.