Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.

Add the minced garlic and seeded jalapeño, then cook for 30–60 seconds until fragrant. Stir in the cumin, chili powder, Mexican oregano, kosher salt, and black pepper, and cook for another 30 seconds to bloom the spices.

Pour in the diced tomatoes, diced green chiles, and low-sodium chicken broth. Bring the mixture to a boil, reduce the heat, and simmer for 10–15 minutes so the broth develops a rich, savory flavor.

Stir in the drained black beans, corn, and shredded cooked chicken. Simmer for 5–10 minutes, just until the beans, corn, and chicken are hot, avoiding prolonged boiling so the chicken stays tender.

Stir in the fresh lime juice. Taste the soup and adjust the salt, pepper, or lime juice as needed.

For baked tortilla strips, toss the thinly sliced corn tortillas with 1 tablespoon oil and a pinch of salt. Bake at 400°F for approximately 8–12 minutes, stirring once, until crisp.

Ladle the hot soup into bowls and serve with tortilla strips, avocado, cilantro, queso fresco or Monterey Jack, sour cream, lime wedges, and sliced jalapeño. Keep extra tortilla strips on the side so they remain crunchy.