Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds to bloom the spices.

Pour in a small splash of chicken broth (about ½ cup) and scrape up any browned bits from the bottom of the pot.

Add the rest of the broth, diced tomatoes, green chilies, black beans, corn, and shredded chicken. Stir to combine.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.

Taste and add salt and pepper as needed. For more heat, stir in cayenne or hot sauce. For extra creaminess, whisk in cream cheese or a splash of cream.

Ladle into bowls and top with tortilla chips, cheese, avocado, cilantro, sour cream, and a squeeze of lime.