Directions-
First of all, place the cooked chicken on a flat surface and chop/shred it. Set it aside for later use.
Take a large skillet and heat some oil in it, over medium heat. Add tortillas to the skillet and sauté until lightly browned.
Add onion, garlic and cilantro to the tortillas and cook for 2-3 minutes, or until onions become translucent. Remove the skillet from heat.
In a large pot, combine together diced tomatoes, chicken broth, black beans and spices. Place on flame and bring to a boil, over high heat.
Add the tortilla-mixture to the pot, along with chicken, bay leaves and juice of half a lime.
Reduce the flame and let the soup simmer for 30 minutes.
Remove the soup from heat, take out the bay leaves and pour into bowls.
Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.
Serve hot.