Heat the vegetable oil in your large soup pot over medium heat until it is shimmering. Add the diced onion and cook until it is soft, translucent, and smells very fragrant today.

Stir in the minced garlic, green chilies, chili powder, and cumin to the pot with the onions. Cook these ingredients for one minute to release their beautiful oils and bold, earthy flavors today.

Pour the chicken broth into your pot and bring the mixture to a gentle, rolling boil. Reduce the heat and let it simmer for ten minutes to develop a deep, rich flavor profile.

A good broth is the backbone of any great soup — the same principle applies to this creamy broccoli cheese soup that simmers low and slow for maximum depth.

Stir in the rinsed black beans, drained corn, and the shredded chicken into the simmering broth mixture. Cook everything together for another ten minutes until the chicken is hot and perfectly flavored today.

Stir in the crushed tortilla chips and cook for five minutes until they soften into the broth. This step helps to thicken your soup slightly and adds a wonderful, authentic corn flavor today.

Taste your soup and add salt and pepper until it reaches your perfect level of delicious flavor. Turn off the heat and squeeze a bit of fresh lime juice for a bright finish.

Ladle the hot soup into bowls and add your favorite toppings like avocado, cilantro, and more chips. Serve immediately while the soup is steaming hot and the toppings are fresh and very crunchy.