First, roast the chicken breasts. Preheat oven to 350, rinse and dry chicken breasts and coat with 1 tablespoon of the oil, then sprinkle with salt and pepper. Place on a rimmed baking sheet and roast for about 40 minutes. The skin will be crisp and beginning to brown. I save all the bones and skin and use it to make homemade stock.

If using a rotisserie chicken, remove meat from bones and shred.

Remove chicken from oven and let it cool. Shred it or chop the meat when cool enough to handle.

While the chicken is roasting, saute the chopped onion and garlic in 2 tablespoons of oil for about 3 minutes.

Add the chopped jalapeno and saute another couple of minutes. Add the can of chopped green chilies.

Now add the spices and let it all cook about 2 minutes to allow the flavors to blend.

Add the chicken broth, the drained beans and shredded chicken and simmer for about 20 minutes. The liquid should evaporate some as you don't want it soupy. If it gets too dry, add more broth.

While it's simmering, chop an avocado, slice a lime, grate some cheddar or monterey jack cheese and scoop out some lovely sour cream.

Serve in bowls and pass the garnishes!