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In a large saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is just tender. Stir in chicken broth, undrained tomatoes, chili powder and oregano. Bring to a boil; reduce heat. Cover and simmer for 10 minutes.
Stir in the chicken, garbanzo beans, black beans and corn. Return mixture to a boil; reduce heat. Cover and simmer 10 minutes more.
Ladle soup into bowls and top with tortilla chips, cheese, green onions and/or sliced avocado.