Preheat oven to 400°.
Place chicken breast on a sheet pan and drizzle both sides with olive oil.
Sprinkle with salt, pepper, and herbs de Provence.
Roast the chicken skin side up for about 35 minutes or until done in the middle. (Check with a thermometer)
Heat 2 tablespoon olive oil in a dutch oven. Add chopped onion and garlic and saute for about 5 minutes.
Add cubed sweet potatoes and ginger, cumin, chili powder, red pepper, and oregano.
After a few minutes, add chicken stock, beans, and salsa verde. Stir.
Bring to a boil, reduce heat and simmer with lid on for about 10 minutes.
Meanwhile, tear pieces of chicken up by hand and shred. Add to the soup,
Cook until warm.
Season with salt and pepper to taste.
Top with cilantro, cheese, avocado and lime juice.
Notes: I prefer a thinner soup so I add more broth but you can add less.
Herbs de provence is a spice mix that can be found at any grocery store.