1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic. Cook until softened.
2. Add the chicken breast to the pot and cook until browned on all sides.
3. Add the carrots, celery, diced tomatoes, and chicken broth. Bring to a boil.
4. Reduce heat and let it simmer for about 20 minutes or until the chicken is cooked through.
5. Remove the chicken breast from the pot, shred it, and return it to the soup.
6. Add the cumin, chili powder, salt, black pepper, corn, and black beans. Simmer for another 5 minutes.
7. Stir in the lime juice and chopped cilantro just before serving.