Mexican Hot Flower Soup

This sounds intriguing, so I'm keen to give this a go next winter.

Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 small yellow onion
2-3 stalks celery
1 split skinless, bone-in chicken breast
1 can (15 oz.) diced tomatoes w/chillies
2 medium limes
1/2 bunch cilantro
2 medium avocados
2 Tbsp chicken bullion/base

Method:
1: Chop the garlic, onion and celery. Place them in a large pot with 1 Tbsp of olive oil and cook over medium heat until soft (about five minutes).
2: Add the chicken breast and 6 cups of water. Simmer with a lid on for about 30 minutes (med/low heat).
3: Carefully remove the chicken breast from the pot and remove the meat from the bone with a fork and knife. Shred the meat into small pieces and return it to the pot.
4: Add the chicken soup base, stir to dissolve. Add the can of tomatoes with chiles and the juice from one lime. Chop 1/4 bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.
5: Slice the avocados, chop the remaining cilantro and slice the remaining lime. Serve each bowl of soup with avocado, cilantro and lime as garnishes.