Heat a large, heavy-bottomed pot on medium-high heat with 1 tablespoon of olive oil. Sauté the onion and jalapeno until the onion begins to soften. Then add garlic, oregano, and chili powder, stir until completely combined and add the broth, chicken, and salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer and cover for 10-15 minutes or until the chicken is fully cooked.

Meanwhile, combine the cornstarch and the water in a small bowl.

When the chicken is finished cooking, transfer it to a plate and shred with two forks. Add the shredded chicken back into the pot with the sour cream, shredded cheese, cilantro, corn, and lime juice. Mix until fully combined, then add the cornstarch mixture and stir well until fully combined. Simmer for 10 minutes uncovered to thicken, stirring occasionally.

To serve, divide between bowls and top with bacon, cotija cheese crumbles, tortilla strips, and sliced avocado.