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In a large soup pot heat 1 tablespoon of olive oil. Add onion, jalapeño, and sauté until softened. Add garlic, oregano, chili powder, and stir until combined.
Add broth, chicken, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the chicken is cooked.
Transfer cooked chicken to a bowl and shred with forks. Add back into the pot. Add sour cream, shredded cheese, cilantro, corn, and lime juice.
In a small bowl combine cornstarch and water. Add into soup pot.
Simmer for 10 minutes, stirring every few minutes.
Serve with crumbled bacon, cotija cheese, tortilla strips, and avocado.