In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
Remove from heat and stir in velveeta cheese until it is completely melted.
Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Notes
Toppings are not calculated into the nutrition facts.