Bake the chicken breasts in a baking pan greased with olive oil in the oven at 350 degrees F for 25 to 30 minutes, then let cool.
Sprinkle the chicken with salt and shred by hand into a bowl.
In a large pot, heat the olive oil and add the chopped onion, garlic, cumin and cilantro. Simmer for 5 minutes, stirring occasionally.
Add the tomatoes and chicken broth and transfer to a blender.
Pulse in the blender a few times, then transfer back to the pot and bring to a boil.
Add the corn, black beans, and chicken to the soup and simmer for 10 minutes.
Add the lime juice, stir and serve with cheese, avocado, cilantro and tortilla chips on top.
