Preheat the oven to 350* F. Heat a heavy-bottomed, ovenproof skillet over medium high on the stove. Add 1 T avocado oil. Salt and pepper the chicken breast on both sides, and add it to the heated pan. Cook the chicken for 4 minutes, flip and cook another 4 minutes. Then put the skillet into the oven to bake for another 12-15 minutes, until the chicken internal temperature reaches 165*. Remove the chicken from the oven onto a plate and aside to cool.
In a large soup pot, heat the garlic infused oil over medium heat. Saute chopped leek leaves for 5 minutes. Add diced yellow squash and spices and cook another 5 minutes, stirring occasionally.
Add the low FODMAP chicken broth, butter beans and tomatoes. Cover the soup pot, bring the heat up to high until it reaches boiling, then turn down to low and simmer for 15 minutes.
Meanwhile, toss tortilla strips with a little garlic infused oil and a sprinkle of salt. Toast in the warmed oven until crispy, about 5 minutes. Watch them carefully to prevent them from burning.
Now that the chicken has cooled, shred it using 2 forks. Add the chicken to the soup pot, along with the juice of half a lime and the chopped cilantro. Taste the soup, adding salt, pepper or lime juice as needed until the flavors balance.
Serve up the soup into bowls. Offer chopped avocado, lime wedges, cilantro, cayenne as well as tortilla strips to sprinkle on top, so everyone can doctor the soup to their own liking.
Notes
For a smoother soup, use an immersion blender to your liking.
This can be done in the slow cooker or on the stove top.