Evenly season each thawed chicken breast with salt and pepper on both sides.

Heat 4 tablespoons olive oil in large nonstick skillet over medium-high heat.

Add seasoned chicken breasts to skillet and cook for approximately 5-7 minutes, flipping halfway through and reducing heat to medium, until internal temperature reaches 165 degrees Fahrenheit as per a meat thermometer.

Remove from skillet and allow to rest for 5 minutes before slicing into bite-sized pieces.

Heat oil in large sauté pan and sauté garlic and onions until soft.

Add chipotle and tomatoes and sauté for 5 minutes over medium heat.

Add cilantro, chicken broth, tomato paste, sea salt, and pepper.

Bring to a boil, then reduce and simmer for 10 minutes before removing from stove.

Add fresh lime juice and let cool; once cooled, purée in a blender.

Add to a large saucepot with chicken breast pieces and bring back to a boil.

Ladle into soup bowls and top each with sliced avocado, grated cheddar cheese, a dollop of sour cream, and some tortilla strips.