#1 In a large pot, heat some oil over medium heat. Add the chopped onion and cook for a few minutes until it becomes translucent. Add the minced garlic, chili powder, and cumin. Cook for another minute, stirring constantly, until fragrant #2 Stir in the diced tomatoes, black beans, corn, and green chilies. Mix well #3 Pour in the chicken broth and bring the mixture to a simmer #4 Add the shredded rotisserie chicken to the pot and let the soup simmer for about 15-20 minutes, allowing the flavors to meld. Season the soup with salt and pepper to taste #5 To serve, ladle the hot soup into bowls. Top each serving with crushed tortilla chips and shredded cheddar cheese. Garnish with sour cream and fresh cilantro and serve with lime wedges on the side for squeezing over the soup. Enjoy!