Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and cook until softened and fragrant.

Stir in diced carrots, celery, and bell pepper. Cook for a few minutes until the vegetables begin to soften.

Sprinkle ground cumin, dried oregano, paprika, salt, and pepper over the vegetables. Stir well to coat evenly.

Pour in chicken broth and add shredded cooked chicken. Bring the soup to a simmer and let it cook for about 15-20 minutes.

Stir in corn kernels, cooked black beans, diced tomato, and lime juice. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.

Ladle the hot soup into bowls. Garnish with freshly chopped cilantro for an extra burst of flavor.