Heat olive oil in a large pot over medium-high. Add chopped onion and diced jalapeño, cooking for about 5 minutes until the onion turns soft and translucent.

Stir in garlic, oregano, and chili powder for another minute until fragrant, keeping the garlic from browning.

Pour in chicken bone broth and add the chicken breasts, seasoning with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes until fully cooked.

Transfer the chicken to a board, shred with two forks, and return it to the pot.

Stir in sour cream, shredded cheese, corn, cilantro, and lime juice, letting it melt into a creamy, smooth mixture. Adjust seasoning if needed.

In a small bowl, mix cornstarch and water until smooth, then slowly pour it in while stirring. Simmer uncovered for about 10 minutes until slightly thickened.

Serve warm with toppings like crispy bacon, cotija cheese, avocado slices, or tortilla strips. Add chili flakes if you want a little more heat.