In a large pot over medium-high heat, add the vegetable oil. Once hot, toss in the chopped onion, garlic, and diced jalapeños. Sauté for about 5 minutes until the onion is tender.

Place the chicken breasts at the bottom of the pot. Then, add in the chili powder, cumin, oregano, black beans, corn, diced tomatoes, salsa, chicken broth, salt, and black pepper. Give it a commendable stir to combine all the ingredients.

Lower the heat to medium-low and allow the soup to simmer uncovered for 25 minutes.

After simmering, remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces.

Add the shredded chicken back into the soup and stir well to incorporate.

Serve hot in bowls, garnished with crushed tortilla chips, shredded cheddar cheese, a quarter of lime, and chopped cilantro.