Preheat the oven to 350 degrees.

Place the chicken breast on a baking tray lightly coated with cooking spray. Drizzle lightly with olive oil and massage into skin. Season lightly with salt and pepper on both sides.

In a small bowl, mix together the cumin, chili powder and paprika. Dust both sides of the chicken with about half of the mixture. Save remaining spices and set aside.

Bake the chicken for 20-25 minutes, turning once. Since we’ll be shredding the chicken later, test after 20 minutes to see if the chicken is cooked through. If not, cook another 2-5 minutes. Once done, set aside to cool.

While the chicken is cooking, heat the olive oil in a large saucepan/pot. Once the oil heats, add in the garlic and cook for 1 minute. Add in the onion and cook until the onions begin to soften, about 2 minutes.

Add in the jalapeno pepper and lime juice and cook for about 1 minute. Add in the tomatoes, remaining spice mixture, black beans and cook for about 2 minutes.

Add in the chicken broth, oregano and cover. Bring the soup to a boil and then reduce the heat to a simmer and cook for about 10-15 minutes, stirring occasionally. Half way through, add in the cilantro.

While the soup is simmering, take your cooked chicken and shred it with your hands and a fork.

When soup is done simmering, add in the shredded chicken, zucchini noodles and avocado and stir for about 2 minutes to let the avocado and zucchini soften.

Pour the soup into two bowls, add salt and pepper to taste and top with tortilla strips. Enjoy!