Heat a large, heavy-bottomed pot over medium-high heat and add olive oil. Once shimmering, add chopped onion and diced jalapeño. Sauté until onion softens, about 2-3 minutes.

Add minced garlic, dried oregano, and chili powder to the pot. Stir until well combined and fragrant, about 30 seconds.

Add chicken bone broth, chicken breasts, kosher salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until chicken is cooked.

Transfer cooked chicken to a plate, let cool slightly, then shred with two forks and return to the pot.

Add sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix until fully combined.

In a small bowl, whisk cornstarch with water until smooth. Pour into the pot while stirring continuously to thicken the chili. Simmer uncovered for another 10 minutes.

Ladle chili into bowls and top with bacon crumbles, cotija cheese, tortilla strips, and avocado slices. Serve and enjoy!