Heat 1 tbsp olive oil in a soup pot over medium heat for 3 minutes.

Salt and pepper chicken breasts.

Slice chicken breasts in half to reduce cooking time.

Sprinkle cumin on both sides of the chicken and add to the pot.

Cook chicken until golden brown on both sides (it doesn't need to be fully cooked inside).

Remove chicken from the pot and let cool for 10 minutes before slicing thinly.

Dice celery, bell pepper, onion, and jalapeno and add them to the pot over medium heat.

Cook the vegetables for 5 minutes before adding corn.

Cut the corn kernels off the cob and add to the pot.

Cook all vegetables for 10 minutes over medium heat.

Chop the chipotle peppers and add to the pot with 1 teaspoon of the adobo sauce.

Cook for 2 minutes before adding the crushed tomatoes.

Simmer for 2 minutes, then add the chicken broth.

Add 2 tbsp of chopped cilantro and bring the soup to a boil for 3 minutes.

Reduce heat to a simmer and cook for 20 minutes to allow the flavors to meld.

Serve garnished with the remaining cilantro and an avocado slice.