In a large pot, heat olive oil over a medium heat. Sauté onions and celery until translucent, 5 min. or so
Add garlic, cumin, oregano and chili powder and sauté another minute or two.
Add carrots, tomatoes, broth, beans and chilies. Bring to a boil and then reduce heat and simmer until veggies are tender, about 15-20 minutes.
Add corn and shredded chicken and cook another 5-10 minutes or until corn is cooked and chicken is hot.
Serve with strips of corn tortillas or chips, sliced green onions, cilantro, cheese and sour cream.