Preheat oven to 350°
Trim chicken and cut into chunks. Place in a casserole pan with 1/2 cup of broth.
In a small bowl mix sea salt, black pepper, cumin and chili powder. Sprinkle over chicken and bake for 25 minutes. Remove from heat and shred using 2 forks.
Heat oil to medium-high heat in a large pot. Saute onion until soft, about 2 minutes. Add garlic and jalapenos and cook for another minute.
Add broth, tomatoes and beans. Bring to a boil. Add shredded chicken and lower heat to simmer for 20-25 minutes.
While soup in simmering, sprinkle tortillas with garlic and chili powder. Cut into 1" slices and bake on cookie sheet on 415° for 2 minutes. [OR airfryer on 400° for 2-3 minutes] until crispy.
Right before serving add lime juice and fresh cilantro to the pot and stir.
Ladle one cup of broth and one cup of soup into a bowl. Garnish with toasted pita, avocado and a dollop of Greek yogurt.