In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped jalapeño, cooking until onion is soft. Season with salt, pepper, oregano, cumin, and chipotle chili.
Stir in diced tomatoes with green chilis and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
Purée the soup using an immersion blender until smooth. Adjust seasoning with salt and pepper if needed.
Stir in black beans, corn, and shredded chicken. Cook until everything is heated through.
Serve the soup in bowls, topped with shredded cheese, diced avocado, chopped cilantro, sliced green onions, and tortilla strips. Serve with the lime wedges.