Preheat and add oil to a large sauce pan over medium heat.
Add onion, jalapeno and garlic, and cook for 3 minutes. Once onions are translucent, add broth and bring to a boil.
Once boiling, add tomatoes, beans, corn, and reduce to medium heat.
Add seasonings, stir well. Add chickn.
Cook for 10 more minutes. Lower heat, cut lime and squeeze the juice into the soup. Chop cilantro as you prefer and add to soup.
Spoon into bowls, add avocado and cheese upon serving, and crumble tortilla chips into soup before eating.

6 cup vegan chicken broth (or water)
2 tablespoon oil
1 large onion, diced
1 jalapeno, chopped
1 clove garlic, minced
1 14-oz can diced roasted tomatoes
1 14-oz can corn
1 14-oz can black beans
1 tablespoon chili powder
1/2 teaspoon Cajun seasoning
2 packages faux chickn strips, chopped

Sauce
1 lime
1 cup shredded vegan mozzarella
1 avocado, diced
cilantro
tortilla chips