Add 1 tablespoon vegetable oil to a small skillet.

Place over medium heat.

When oil is hot and shimmering, add onion. Sauté until onion become slightly soft.

Add cumin, cayenne and chili powder. Stir to mix well. Sauté 1 -2 minutes.

Remove from heat and transfer seasoned onions to a small crock pot or medium saucepan.

Add chicken broth, cilantro, lime juice, pepper and pinto beans. Simmer on low-heat for 2 - 3 hours.

Lower heat and keep warm until ready to serve.

Preheat grill to medium heat.

In a small bowl, combine taco seasoning and paprika. Mix.

Brush chicken all over with oil.

Rub chicken all over with taco seasoning/paprika mixture.

Place on grill over medium heat. Cook until cooked through, turning once, to an internal temperature of 165°F.

Remove chicken from grill. Allow to cool enough to work with.

Shred chicken. Set aside and keep warm until ready to serve.

Prepare avocados just before serving.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin.

Cut into small dice. If you like, reserve 1/2 avocado and slice thinly to garnish tops of soups.

In individual serving bowls, place about 1/4 cup of shredded chicken.

Add about 1/4 cup pico de gallo, 1/4 cup diced avocado and 1/4 cup pepper jack cheese.

Ladle about 1 cup prepared spiced chicken broth directly over the layers.

Top with tortilla strips.

Garnish with cilantro, lime wedges and avocado slices, if using.

Serve immediately.