Dice the chicken into bite-sized pieces and set aside.
Heat a tablespoon of oil in a large heavy-bottomed pot over medium heat. Add the chicken and cook until golden brown, about 5-7 minutes, stirring occasionally.
Stir in chopped onion, minced garlic, and chopped bell pepper. Cook until fragrant and vegetables are slightly softened, about 3 minutes, listening for a gentle sizzle.
Add cumin and smoked paprika to the pot, stirring constantly for about 30 seconds until spices are fragrant and evenly coated the mixture.
Pour in the chicken broth and bring the soup to a gentle simmer. Reduce heat to low and cook for 20-25 minutes, allowing flavors to meld.
Add corn kernels and drained black beans to the soup in the last 10 minutes of cooking to keep their textures lively and fresh.
Taste the broth and adjust seasoning with salt, pepper, and a squeeze of fresh lime juice to brighten the flavors.
Stir in chopped cilantro just before serving for a burst of fresh herbaceous flavor.
Use a ladle to serve the hot, colorful soup into bowls, ensuring each has a good mix of chicken, vegetables, and broth.
Garnish with extra cilantro or a wedge of lime if desired, and enjoy this vibrant, comforting bowl.
