Add olive oil to a large Dutch oven or pot and place it over medium-high heat. Once hot, add the chopped onion and green chiles. Sauté until softened, about 3–4 minutes.

Stir in cumin, chili powder, coriander, and dried oregano; let them cook for about 30 seconds until fragrant. Then pour in the chicken broth along with one can of drained chickpeas, uncooked chicken, salt, and black pepper. Allow everything to simmer on medium-low heat for about 20–30 minutes.

After around 20 minutes, use a slotted spoon to remove the chicken from the pot. Shred it using two forks before returning it back into the pot along with fresh lime juice and chopped cilantro.

In a blender, combine the remaining can of rinsed and drained chickpeas with about half a cup of water or broth. Blend until somewhat smooth; adding more water if necessary to reach your desired consistency.

Pour the blended chickpeas back into the soup pot and stir in the frozen corn. Let everything cook together on low heat for an additional 5–10 minutes until heated through. Serve hot with tortilla chips, an extra lime wedge, and avocado slices if desired.