Mexican Lime Soup with Chicken (Mexican Oregano)

INGREDIENTS

• 3 or 4 limes
• 2 bone-in, skin-on chicken breast halves, each about
• 10 oz.
• 1 tsp. kosher salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 1 Tbs. extra-virgin olive oil
• 1 large white onion, chopped
• 5 garlic cloves, minced
• 1 jalapeño chili, seeded and minced
• 3 cups low-sodium chicken broth
• 3 cups water
• 1 1/2 tsp. Mexican oregano
• 1 Haas avocado, pitted, peeled and diced
• 2 oz. queso fresco or mild feta cheese, crumbled