Heat the oil in a saucepan over medium-high heat. Add the carrot, celery, and onion. Cook about 4 min. Add garlic, jalapeno and cook for about 1 min.
Add tomatoes, broth, chicken, chili, cumin, oregano.
Cover the pot and bring to the boil. Reduce the heat to low and simmer the soup for about 12 min.
Remove chicken from pot. Let cool for a few minutes. Shred with 2 forks. Add back to the soup.
Add the black beans. Garnish with salt, pepper, drizzle with lime juice. Cover the pot and simmer for a few minutes.
Heat the skillet and toast the tortilla strips until lightly golden.
Serve with tortilla strips, cheddar cheese, avocado, coriander, jalapeno
*I recommend to wear gloves when handling jalapenos.