Saute Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and cook for another minute until fragrant.
Spice Infusion: Add ground cumin, chilli powder, paprika, salt, and pepper. Stir well to coat the onions and garlic with the spices, allowing them to bloom for about a minute.
Simmer: Pour in the chicken broth, diced tomatoes, black beans, shredded chicken, and frozen corn. Stir everything together and bring the soup to a gentle boil. Reduce heat and let it simmer for 20-25 minutes to allow the flavors to meld.
Finish And Serve: Squeeze in the juice of one lime to brighten up the flavors. Taste and adjust seasoning if needed. Ladle the soup into bowls and top each serving with tortilla strips or chips, fresh cilantro, avocado slices, shredded cheese, and a sour cream or Greek yoghurt dollop.