In a large pot over medium heat, add a bit of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onions are translucent, about 5 minutes.

Stir in the shredded chicken and mix well, allowing it to heat through for another 3 minutes.

Pour in the black beans, corn, diced tomatoes (with their juice), and chicken broth. Stir to combine.

Add the chili powder, cumin, salt, and pepper. Bring the mixture to a gentle boil.

Reduce the heat and let the soup simmer for about 15-20 minutes, allowing all flavors to meld together beautifully.

Ladle the soup into bowls and sprinkle with shredded cheese. Top with crushed tortilla chips, a dollop of sour cream, and fresh cilantro for a burst of freshness.