Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, stirring frequently, cook until onions have become translucent, about 2-3 minutes. Stir in chicken stock, tomatoes, and spices.
Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in chicken, corn, beans, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately, garnished with avocado and tortilla strips, if desired.
