Add 2 tablespoons olive oil to a large pot over medium heat. Add in chicken breast and sprinkle with spices: chili powder, cayenne pepper, cumin, oregano, sea salt, and black pepper. Cook chicken breast for 10 minutes, flip, and cook another 10 minutes. Remove chicken from pot and set aside to rest. Once chicken has cooled enough to handle, gently cut or shred into pieces using two dinner forks. Set aside.
Return pot to medium heat and add in remaining 1 tablespoon olive oil. Add in jalapeño, red bell pepper, green bell pepper, onion, and garlic cloves. Saute vegetables for 5 to 7 minutes, or until slightly tender. Add in corn, fire roasted tomatoes, black beans, bone broth and lime juice. Bring to a light boil over medium high heat, then reduce to a low medium heat. Simmer soup for 15 minutes.
Add chicken and lime juice to soup. Let chicken warm for 5 minutes. Divide soup into bowls and garnish with cilantro and tortilla chips. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.