Heat a large heavy-duty pot or dutch oven to medium high heat. add olive. Salt and pepper chicken and add to pot. Cook until browned on both sides, about 2-3 minutes per side. Remove from pot and set aside.
Add onion, bell pepper, jalapeno, and garlic to the same pot. Stir until browned, about 2-3 minutes. Add the tomatoes, black beans, corn, spices, and tomato paste. Saute for 2-3 minutes. add the stock, return chicken to pot and cover. Simmer on medium heat for 20 minute or until chicken is cooked through. br]
Remove chicken from pot and shred or chop into small pieces. Return to the pot and stir to combine. Squeeze the juice of 1/2 lime onto soup. Add in chopped cilantro. Stir to combine. Turn off heat.
Ladle soup into bowls, top with tortilla chips or strip, garnish with avocado, sour-cream or cheese, more cilantro and a squeeze of fresh lime; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
TIP: If you don't have all the spices on hand, simply replace all the spices with 3-4 tablespoons of taco seasoning! This will give the soup an authentic tex-mex flavor that is to die for!