1. In a large soup pot heat 1 tablespoon of olive oil. Add onion, jalapeño, and sauté until softened. Add garlic, oregano, chili powder, and stir until combined.
2. Add broth, chicken, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the chicken is cooked.
3. Transfer cooked chicken to a bowl and shred with forks. Add back into the pot. Add sour cream, shredded cheese, cilantro, corn, and lime juice.
4. In a small bowl combine cornstarch and water. Add into soup pot.
5. Simmer for 10 minutes. Stirring every few minutes.
6. Serve with crumbled bacon, cojita cheese, tortilla chips, and avocado!
