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Season chicken breast with salt and pepper and set aside.
In a large pan, heat the olive oil. Add the the onion and jalapeno and sauté until they begin to soften. Add garlic, oregano, cumin and chili powder, stir until completely combined. Add the broth and stir.
Put the chicken breasts in the pot and bring the mixture to a boil. Once it begins to boil, lower the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked and easily shreds.
When the chicken is finished cooking, remove it from the pot and place it on a cookie sheet or plate and shred it. Add the shredded chicken back into the pot then stir in the sour cream, shredded cheese, cilantro, corn, great northern beans and lime juice. Stir until combined.
Combine the cornstarch and the water in a small bowl and add to the soup, stirring until completely combined. Simmer for 8 to 10 minutes uncovered to thicken, giving it an occasional stir.
Serve in bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.
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