Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced jalapeño, and bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

Add Spices and Tomatoes: Stir in the ground cumin and chili powder, and cook for another minute until fragrant. Add the diced tomatoes (with their juices) to the pot and cook for 2-3 minutes, stirring occasionally.

Simmer Soup: Pour in the chicken broth and bring the soup to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.

Add Chicken and Beans: Add the shredded chicken, black beans, and corn kernels to the pot. Simmer for an additional 10-15 minutes, or until the soup is heated through and the vegetables are tender.

Season and Serve: Stir in the lime juice and season the soup with salt and pepper to taste. Adjust the seasoning as needed.

Serve: Ladle the soup into bowls and top each serving with tortilla strips or chips, avocado slices, chopped cilantro, and a lime wedge on the side for squeezing.