Sauté Aromatics: Heat olive oil in a pot. Add onion, garlic, and jalapeño. Cook until soft (3–4 mins).
Cook Chicken: Add chicken, cumin, and chili powder. Sear until lightly browned.
Simmer Soup: Pour in tomatoes, broth, corn, and beans. Bring to a boil, then reduce heat. Simmer for 20–25 mins until chicken is cooked.
Shred Chicken: Remove chicken, shred with forks, and return to the pot.
Season: Stir in lime juice, salt, and pepper. Adjust to taste.
Serve: Ladle into bowls and top with tortilla strips, avocado, cilantro, cheese, and sour cream.