Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, then sauté until onion is translucent.

Stir in ground cumin and chili powder, cooking for 1 minute.

Pour in chicken broth, diced tomatoes, corn, and black beans.

Add shredded rotisserie chicken and bring the mixture to a boil.

Reduce heat to a simmer and cook for 15 minutes.

Stir in lime juice and season with salt and black pepper.

Let the soup rest for 5 minutes to enhance the flavors.

Serve soup with fresh cilantro, avocado slices, and tortilla strips.

For extra depth of flavor, consider roasting the corn tortillas in the oven until crisp before adding them to the soup. This will give a delightful crunch and enhance the overall texture of the dish. If you prefer a spicier soup, add a pinch of red pepper flakes or a diced jalapeño.