In a large saucepan, heat vegetable oil.
Add Onions and cook for 2 minutes.
Once the Onions have softened, add the Garlic and Jalapenos and cook for 1 more minute.
Pour the Chicken Broth, Teriacha Chipotle, Tomatoes, Black Beans into the pot and bring to a boil.
Once at a boil, lower heat to simmer and add Chicken Breasts.
Cook the Chicken for 20-25 minutes.
Once the Chicken is cooked, remove from pot.
When cool enough to handle, shred it and set it aside.
Add Lime Juice and Fresh Cilatro to the pot.
In a serving bowl, add a mound of shredded Chicken.
Ladle soup over Chicken and top with a Lime Wedge, Grilled Tortilla Strips, Anaheim Pepper, Avacado Slices, and Cheese.