Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the finely diced yellow onion and the diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and turn translucent.

Stir in 3 minced garlic cloves, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Cook for an additional 1 minute, stirring constantly, allowing the spices to release their wonderful aromas.

Now, add in the 14.5 oz can of diced tomatoes (undrained), 15 oz can of black beans (rinsed and drained), 15 oz can of corn (drained), 4 cups of chicken broth, and the 10 oz can of Rotel diced tomatoes with green chilies (undrained). Stir everything to combine thoroughly.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow it to simmer for 15-20 minutes.

Stir in 2 cups of cooked, shredded chicken. Simmer for another 5 minutes, allowing the chicken to heat through and blend with the soup.

Remove the pot from heat and stir in ½ cup of fresh chopped cilantro and the juice of 1 lime. Taste and adjust seasoning with salt and pepper as desired.