Heat Extra-Virgin Olive Oil (3 tablespoon) in an extra-large skillet over medium heat. Add Garlic (4 clove), Red Bell Pepper (1), Scallion (1 bunch), Jalapeño Pepper (2), Salt (to taste), and Ground Black Pepper (to taste). Cook 3-4 minutes.
Add Italian Flat-Leaf Parsley (1/4 cup) and Fresh Cilantro (1/4 cup). Cook for an additional 2 minutes.
Add the Chicken Broth (32 fluid ounce), Diced Tomatoes (2 can), Corn (1 can), and Black Beans (1 can) to the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Five minutes before the soup is finished, add the Rotisserie Chicken (2 cup).
Ladle into serving bowls and top with Shredded Cheese (to taste), Sour Cream (to taste) and Tortilla Strips (to taste).