Heat 2 tablespoons olive oil in a large pot over medium heat.

Add the chopped onion, minced garlic, and chopped bell pepper. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 5 to 7 minutes.

Pour in the can of diced tomatoes and 4 cups chicken broth. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and salt and pepper to taste. Bring the mixture to a gentle boil.

Reduce the heat to maintain a simmer. Add 2 cups shredded chicken, 1 cup corn, and 1 cup black beans. Simmer uncovered for 15 to 20 minutes so the flavors meld.

Taste and adjust seasoning with more salt, pepper, or a squeeze of lime if desired. Serve hot topped with tortilla strips, chopped cilantro, and lime wedges.