Preheat oven to 375. Place the chicken breasts on a parchment lined sheet tray. Rub them with 1 tbsp olive oil and season with salt. Bake for 20-30 minutes. Allow to cool, then shred it and set aside.
While the chicken is baking, heat the olive oil in a heavy bottomed pot over medium heat.
Add the onion, carrot and celery and sauté until they are tender, about 5 minutes.
Add the garlic and
sauté another 2-3 minutes.
Add the adobo, cumin, and chili powder and stir to coat the spices on the veggies, about 2 minutes. Then add the tomatoes and cilantro stems and simmer for 10-15 minutes.
Remove the cilantro stems. Using an immersion blender, or blender/food processor, blend until completely smooth.
Pour the mixture back in the pot and turn it to medium heat. Add the shredded chicken, black beans, corn, broth, salt and tortilla chips.
Simmer for 20 minutes.
Turn off the heat and stir in the lime juice.
Serve topped with crushed tortilla chips, cilantro fresh avocado and cheese!