Creating Mexican Corn Chicken Soup is an absolute breeze if you follow these simple steps:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned, about 5-7 minutes per side. Remove the chicken and set it aside to cool.

2. Sauté the Vegetables: In the same pot, add the diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Then stir in the minced garlic and cook for an additional minute.

3. Add Ingredients: Chop the cooked chicken into bite-sized pieces and return it to the pot. Add the corn, diced tomatoes, green chilies, chicken broth, cumin, chili powder, salt, and black pepper. Stir well to combine all ingredients.

4. Simmer: Bring the soup to a simmer. Lower the heat and let it cook uncovered for about 20 minutes, allowing the flavors to meld.

5. Finish the Soup: After 20 minutes, stir in the lime juice and adjust seasoning as necessary. If you prefer a thicker soup, you can use a blender to puree a small portion and return it to the pot.

6. Garnish: Ladle the soup into bowls, and garnish with fresh cilantro and avocado slices if desired.

7. Serve: Serve the soup hot, alongside tortilla chips for added crunch!