Follow these simple steps to make your own Salsa Verde Chicken and Rice Tortilla Soup:

1. Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
2. Add Garlic and Spices: Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute until fragrant.
3. Brown the Chicken: Season the chicken breasts with salt and pepper, then add them to the pot. Sear on both sides until lightly browned, about 5 minutes.
4. Add Broth and Simmer: Pour in the chicken broth and salsa verde. Bring to a simmer, then cover and cook for 20 minutes or until the chicken is cooked through.
5. Shred the Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the pot.
6. Add Rice and Beans: Stir in the rinsed rice, corn, and black beans. Continue to cook for another 15-20 minutes, or until the rice is tender.
7. Finish the Soup: Stir in the lime juice, and adjust seasoning with additional salt and pepper if needed.
8. Serve: Ladle the soup into bowls, garnishing with fresh cilantro and tortilla strips. Add diced avocado if desired.

By following these steps, you will have a delicious pot of Salsa Verde Chicken and Rice Tortilla Soup ready to be enjoyed!