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

Add the seeded jalapeño and minced garlic, then cook for about 1 minute, stirring often so the garlic becomes fragrant without browning.

Stir in the cumin, chili powder, and oregano. Cook for 30 seconds to bloom the spices and release their aroma.

Add the diced tomatoes, green chiles, chicken broth, black beans, corn, kosher salt, and black pepper. Stir well to combine.

Bring the soup to a boil, then reduce the heat and simmer uncovered for 20–25 minutes. This gives the broth time to absorb the flavor of the sautéed vegetables and spices.

Stir in the cooked shredded chicken during the final 5 minutes of cooking. Heat it just until warmed through so the chicken remains tender.

Remove the pot from the heat and stir in the lime juice. Taste and adjust the salt if needed.

For the tortilla strips, toss the cut corn tortillas with 1–2 tablespoons of oil and a pinch of salt. Bake at 400°F for 8–12 minutes, stirring once, until crisp, or fry them in shallow oil until golden and drain on paper towels.

Ladle the hot soup into bowls and top with tortilla strips, avocado, cilantro, queso fresco or Monterey Jack, sour cream or crema, lime wedges, jalapeño, and radishes.