Heat the oil and cook the onion, garlic, jalapeno, salt, cumin and coriander for 5-10 minutes until the onions are golden. Watch the heat so the onions and garlic don't brown. You just want them golden.
Stir in the tomato paste and heat another minute or two. Add the chicken broth and simmer 20 minutes.
Add the chopped or shredded chicken and simmer another 5 minutes or so. Timing's not crucial. Add the cilantro and lime juice, stir, and turn the heat off. Cover and let sit until the rest of your dinner's done!
Ladle the soup into bowls and serve with bowls of tortilla chips, chopped avocados and sour cream so everyone can add what they like!