In a 6-quart saucepot, heat oil on medium-high until hot.
Chop chicken into bite-size pieces and season with salt and pepper to taste. Add to hot oil and cook until lightly browned, stirring occasionally. Remove with a slotted spoon and add to a large bowl; set aside.
Chop onion and mince garlic; add to saucepan. Cook on medium for 10 minutes or until lightly browned and tender, stirring occasionally.
Stir in cumin and coriander; cook 1 minute. Add broth and water, then cover and heat to boiling.
Return chicken (along with any juices in the bowl) to the saucepot; stir in frozen corn and drained and rinsed black beans. Heat to boiling on medium-high, then reduce heat to medium-low and simmer, uncovered, 10 minutes to allow the flavors to blend.
Stir in fresh-squeezed lime juice and cilantro.
Serve soup topped with crushed tortilla chips; serve mango on the side.