Chicken Tortilla Soup

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2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

3 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

One 8-inch flour tortilla, grilled, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese