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Preheat the oven to 350°F. Grease a 2 ½-quart baking dish and set aside.
In a large skillet, heat the oil over medium heat. Sauté the onion and bell pepper until they are softened.
Add the cooked chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and garlic salt. Cook the mixture for about 5 minutes, stirring occasionally. Add up to ¼ cup of the reserved tomato liquid to achieve your desired texture.
Remove the skillet from heat and stir in the sour cream and a half cup of the shredded cheese until well combined.
Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the crushed tortilla chips over top, then layer on the remaining shredded cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve garnished with chopped fresh cilantro or sliced green onion, if desired. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.