Boil chicken breasts for approximately 20-25 minutes. Once they are done (165° Farenheit) shread them. You can shread them either by putting them in the Kitchen Aid Mixer or by using 2 forks.

Combine shreaded chicken, white beans, jalapeños and broth in a large soup pot. Pending how much broth you would like you may need to add more.

Season with salt and pepper as desired and let simmer for 30 mintes to an hour.

Scoup soup into a bowl. Mix in fresh cilantro and top with sour cream and avocado.

Serve with tortilla chips.

Enjoy!