Begin by preparing your vegetables: dice 1 onion and 1 red bell pepper, and if desired, slice the jalapenos. Set aside.
In a large stock pot over medium heat, add a drizzle of olive oil. Once hot, sauté the onions, bell peppers, and jalapenos (if using) until they are soft and translucent, stirring occasionally to prevent burning.
Add the ground cumin, dried oregano, garlic powder, and 2 teaspoons of salt to the pot. Stir to combine with the vegetables, allowing the spices to become fragrant, about 1 minute.
Pour in the 2 cans of diced tomatoes with green chilies, including their juices, and the cream-style corn. Then add the 4 cups chicken broth and stir to combine all ingredients.
For the beans, take one can of cannellini beans with their liquid and the drained and rinsed black beans, and add them to the pot. With the remaining can of cannellini beans, transfer to a blender and puree until smooth. Add this puree to the pot to help thicken the soup and stir until well-mixed.
Add the 4 cups shredded chicken to the pot and stir. Bring the soup to a gentle boil, then reduce heat to medium and allow the soup to simmer for 20 minutes, stirring occasionally.
After simmering, adjust the flavors with additional salt and pepper if needed. If you prefer a thinner soup, you can add more chicken broth at this point. Finally, stir in the juice of 1 lime and season to taste.
Serve the soup hot, topped with your favorite toppings such as tortilla strips or chips, a dollop of sour cream, fresh cilantro, and shredded cheese.
