Step 1: Heat the olive oil in a medium or large stock pot over medium heat.
Step 2: Add the chopped onions and minced garlic to the pot and sauté until the onions are translucent, about 5-7 minutes.
Step 3: Stir in the ground cumin, dried oregano, salt, and pepper. Cook for another minute, stirring constantly, until the spices are fragrant.
Step 4: Add the pureed cannellini beans, drained and rinsed cannellini beans, drained diced tomatoes, canned green chilies, creamed corn, whole kernel corn, and drained and rinsed black beans to the pot. Stir well to combine all ingredients.
Step 5: Gently fold in the shredded rotisserie chicken.
Step 6: Reduce the heat to a low simmer, cover the pot, and cook for 30 to 45 minutes, allowing all the flavors to meld together beautifully.
Step 7: Serve the hot soup in bowls, garnished generously with tri-color tortilla strips and a fresh squeeze of lime juice.