In a large saucepan heat the oil. Add the onions and cook until softened. Then, add the garlic and jalapeno and cook for another minute.
Pour the chicken broth and tomatoes into the pot and bring to a boil. Turn the heat to low and add the chicken. Cook the chicken at a simmer for 20 to 25 minutes.
Once the chicken is cooked remove it from the pot and cool for 5 minutes and then shred it. Set aside.
Add the cumin, lime juice, and fresh cilantro to the soup. Add the chicken back to the soup. Season with salt and pepper to taste.
Serve with lime wedges, tortilla strips, avocado, cheese, and sour cream.
To Reheat: pour the soup into a pot and heat using low-medium heat. Stir often, so it doesn’t stick to the bottom of the pan. To Freeze: add the soup to a freezer bag or container. It will last for 2-3 months in the freezer. It’s best to thaw the leftover soup in the fridge before reheating. Substitutions: Swap the chicken thighs for chicken breasts or rotisserie chicken.