In a small bowl, combine the salt, pepper, cumin, chili powder, coriander and oregano. Mix well and set aside.
FOR THE SOUP:
Rinse the chicken breasts and pat dry with paper towels. Sprinkle the spice rub over both sides of the chicken breasts.
In a 5 quart dutch oven, heat the olive oil over medium high heat. When the oil is hot and slicks across the bottom of the dutch oven, carefully add the chicken breasts. Cook the chicken breasts for about 4-5 minutes on each side until the chicken is seared and the spices are fragrant. Transfer the chicken breasts to a sheet pan and set aside.
Add the celery, carrot and onion to the dutch oven and saute for 3-4 minutes or until vegetables start to become tender. Sprinkle in the garlic and jalapeño and cook for one minute.
Stir in the chicken broth, black beans, Ro-Tel, hatch chilies, quinoa, corn and salt. Secure the pot with the lid and heat just to boiling.
While the soup is heating, dice the chicken breasts into 1/2" or bite-sized pieces. The chicken will likely be raw on the interior, but that's ok, because it will simmer in the hot soup and cook completely through.
When the soup just starts to boil, add the diced chicken and return to a rapid simmer.
When soup is nearly boiling, reduce heat to medium low, and place the lid on the pot, so that it's slightly askew and steam can escape. Simmer the soup for 15 minutes.
Stir in the cilantro. Taste the soup for seasonings, adjusting as necessary.
Ladle soup into bowls and serve with a wedge of lime and extra cilantro if desired.