Heat the olive oil over medium-high heat in a soup pot and sauté the onion until translucent and fragrant.
Add the jalapeño and garlic and saute for another 1-2 minutes.
Stir in the cumin and chili powder and cook for another 30 seconds or until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken and cook for about 15 -20 minutes or no longer pink on the inside. Remove from the soup pot and place aside on a plate.
Pour in the diced tomatoes, black beans, and corn into the soup pot.
Carefully chop or shred the chicken and add it back with the other ingredients in the soup pot. Be careful because the chicken could still be hot to the touch.
Bring the soup back to a simmer and continue cooking until all of the soup is hot.
Serve each bowl of soup with fresh cilantro, lime wedges, crushed tortillas, avocado, shredded cheese, and sour cream. Stir in the cilantro and lime juice, and then top the soup with the rest of the toppings.