1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir well and cook for 1 minute to release the spices’ aroma.

3. Pour in the chicken broth, diced tomatoes with their juices, black beans, and corn. Stir to combine.

4. Bring the soup to a boil, then reduce heat and let it simmer. Add the cooked shredded chicken and stir to combine. Simmer for 15–20 minutes to let the flavors meld.

5. Remove from heat and stir in lime juice. Ladle the soup into bowls and top with cilantro, cheddar cheese, sour cream, and tortilla chips as desired.