In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the 1 pound of boneless, skinless chicken breasts, cooking for about 5-6 minutes until browned on both sides. Remove chicken and set aside.

In the same pot, add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until peppers are tender.

Pour in the can of diced tomatoes with green chilies, followed by adding the ground cumin, chili powder, paprika, salt, and pepper. Stir thoroughly and simmer for about 2 minutes.

Return the seared chicken to the pot and pour in 4 cups of chicken broth along with the uncooked white rice. Increase heat to bring the mixture to a boil.

Reduce heat to low and cover the pot with a lid. Simmer for about 20 minutes, or until rice is cooked and chicken is tender.

Carefully remove the chicken from the pot and shred it using two forks. Return shredded chicken back into the soup.

Stir in 1 cup of corn and the can of black beans, allowing them to heat through for an additional 5 minutes.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Ladle the soup into bowls, garnishing each serving with fresh cilantro and lime wedges on the side.