In a stock pot, heat coconut oil over medium heat. Saute onion until soft, about 3-4 minutes. Add garlic and stir until fragrant (about 1 minute). Add shredded chicken and stir in chili powder, salt, pepper, cumin, lime juice, and green chilies. Saute for a few minutes allowing the aromatics to coat the chicken.
Add tomatoes and broth. Bring to a boil then turn the heat to low and simmer, covered, for 10 minutes.
Stir in corn and beans. Simmer for 10 more minutes.
Taste and add any needed salt or pepper.
Ladle soup into individual serving bowls. Top with avocado slices, cheese, sour cream, a lime wedge and cilantro.