In a large pot or Dutch oven, heat 2 Tbsp. of olive oil over medium heat. Sauté the onion and bell peppers for 5-8 minutes. Then, add the garlic and sauté for 2-3 more minutes. Season with salt and pepper.
Next, stir in the chicken broth, crushed tomatoes, corn, taco seasoning, and chili powder. Then, add the chicken. Again, season with salt and pepper.
Bring pot to a boil. Next, cover and simmer for 20-25 minutes, until chicken is cooked through. Remove the chicken and allow to cool for a few minutes. Then, shred with two forks or slice the chicken and return to the pot. Stir in the lime juice.
Spoon soup into bowls. Garnish with sliced avocado, shredded cheese, cilantro, green onions, and tortilla chips. You can also add sour cream, etc.