Poach chicken by adding them to a large pan, covering in water with lid and cook on medium for 15-20 minutes, flipping half way. When done, remove from heat and set aside to cool.
Heat large stock pan over medium and add oil, shallot and garlic and cook until shallot translucent, about 2 minutes.
Add carrots and celery and cook down for about 5 minutes. Add a dash of salt to season.
Add your spices and tomato paste, and cook for about 1 minute, until tomato paste fragrant.
Add broth and beans and cook down to a simmer for about 15 minutes.
Meanwhile, shred your cooled chicken, or cut into chunks.
Add chicken into pot and cook until carrots and celery softened.
Serve with cilantro, full fat greek yogurt, nacho chips and avocado.