Step 1

Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 3-5 minutes until the onion starts to soften.

Step 2

Add chicken broth and diced tomatoes, green chilies, chili powder, cumin, paprika, oregano, black beans, and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.

Step 3

Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through. (Or sub cooked rotisserie chicken, adding it in the next step).

Step 4

Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.

Step 5

Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado.