In a stock pot, heat olive oil over medium heat and add in onion, jalapeno, and garlic. Saute until fragrant (about 5 minutes), stirring to avoid burning.
Add chicken broth to the pot (2-3 boxes depending on how much you want) and red chile powder.
Drain corn, beans, and tomatoes and add to the pot.
Shred your rotisserie chicken (or boiled chicken) and add to your pot keeping the heat at medium.
Let cook for 25-30 minutes or until done. Add salt to taste.
Serve hot topped with tortilla strips, avocado, shredded cheese, sour cream, and juice from a lime slice.
