Heat the olive oil in a large, heavy bottomed pot on medium-high heat. Sauté the onion and jalapeño until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken breasts, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.

Meanwhile, combine the cornstarch and the water in a small bowl and set aside.

When the chicken is finished cooking, transfer it to a plate and shred with two forks. Stir the cornstarch into the soup and bring to a simmer for 2 minutes. Then add the shredded chicken back into the pot with the corn.

In a medium sized bowl, temper the sour cream by mixing it with 1 cup of the warm broth. Then turn off the heat and slowly mix it into the pot. Next, mix in the shredded cheese, cilantro, and lime juice.

To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.