Heat olive oil in a large soup pot set over medium heat.
Add onion and salt and cook for 5-10 minutes or until onion is softened.
Add garlic, jalapeno, and chili powder and cook for 1 minute.
Add broth, tomatoes, chicken breasts, and lime juice.
Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
Serve soup garnished with cheese and tortilla chips.