Step 1

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes until softened.

Step 2

Add minced garlic, cumin, and chili powder to the pot and stir for about 30 seconds until fragrant.

Step 3

Pour in chicken broth, diced tomatoes, and black beans. Bring the mixture to a boil and then reduce heat to simmer.

Step 4

Add shredded chicken to the pot and stir to combine. Simmer for another 5-7 minutes until chicken is heated through.

Step 5

Season with salt and pepper, to taste. Add lime juice and chopped cilantro to the pot and stir to combine.

Step 6

Ladle soup into bowls and top with crushed tortilla chips.