1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and garlic and sauté until the veggies soften, 5-6 minutes.

2. Add the chicken breasts, beans, crushed tomatoes, cumin, chili powder, salt, pepper and chicken broth. Stir gently to combine well. Bring to a boil, reduce to a simmer, and let simmer for at least 25 minutes.

3. Remove the chicken breasts from the pot and when cool enough to handle, use two forks to shred the meat. Add shredded chicken back to the soup and simmer another 5 minutes.

4. Serve the soup with any of the optional toppings.