In a large pot over medium-high heat, pour in the vegetable oil. Once it’s hot, add the chopped onion, minced garlic, and diced jalapeño. Sauté for about 5 minutes, or until the onions soften.

Lay the chicken breasts at the bottom of the pot. Layer in the chili powder, ground cumin, oregano, black beans, corn, diced tomatoes, salsa, chicken broth, salt, and black pepper. Stir everything together.

Reduce the heat to medium-low and let the soup simmer uncovered for about 25 minutes.

Once the chicken is cooked through, remove it from the pot. Shred the chicken using two forks, then stir it back into the soup.

To serve, ladle the soup into bowls, garnishing with crushed tortilla chips, cheddar cheese, a lime quarter, and fresh cilantro for that final touch.