2 tablespoons extra-virgin olive oil
In a large pot, heat the olive oil over medium heat. Add the scallions and jalapeños and cook, stirring, until tender, about 2 minutes. Add the garlic and cook, stirring, until slightly fragrant, 1 minute. Stir in the broth, tomatoes, cumin, coriander, and chili powder and season with salt and pepper. Add the chicken breasts, raise the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium and cover with a lid. Cook until the chicken is completely cooked through, 10 to 15 minutes. Reduce the heat to maintain a simmer and remove the chicken breasts from the pot. Set aside to rest and cool slightly.
Add the lime juice and cilantro.
Serve with sliced avocados, tortilla chips, and cotija, or any other toppings of your choice.