Start by preparing your chicken. Season both sides with salt and pepper. In a large soup pot over medium-high heat, heat the olive oil.
Add the chicken breasts and cook until they are browned on both sides and no longer pink in the center, approximately 4-5 minutes per side. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion, garlic, and jalapeño pepper. Saute them for about 2 minutes or until the onion turns translucent and the mixture becomes fragrant.
Add the ground cumin, chili powder, and paprika to the pot. Stir well to coat the onion mixture with the spices.
Return the cooked chicken to the pot and add the diced tomatoes with their juices. Stir everything together, breaking the chicken into smaller pieces.
Pour in the chicken broth, and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld.
While the soup simmers, prepare your garnishes. Slice the avocado, chop the cilantro, and have the lime wedges, cheese, and tortilla chips ready.
After simmering, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the corn and black beans to the pot. Continue to cook for an additional 5-10 minutes until the corn and beans are heated through.
Taste the soup and adjust the seasoning with salt and pepper if necessary.
Serve the Mexican Chicken Tortilla Soup hot.
