Place chicken breasts in a pot, add chicken broth to cover halfway, and bring to a gentle simmer for 15-20 minutes until cooked through.

In a separate skillet, heat olive oil over medium heat, sauté diced onion for 5 minutes, then add minced garlic and sauté for an additional minute.

Remove chicken from the pot, shred using two forks, and return to the pot with any remaining broth.

Add the sautéed onion and garlic, salsa verde, cumin, chili powder, black beans, and corn to the pot, stirring to combine, then simmer for 10-15 minutes.

Check the consistency; add more broth if necessary, and season with salt and pepper to taste.

Ladle into bowls and garnish with avocado, cilantro, lime, and sour cream.