In a large pot, heat the olive oil over medium heat.

Add the diced onion, garlic, and bell pepper, and sauté until the vegetables are softened, about 5 minutes.

Stir in the shredded chicken, diced tomatoes with green chilies, black beans, corn, and chicken broth.

Season the mixture with chili powder, cumin, paprika, salt, and pepper.

Bring the soup to a simmer, then reduce heat and let it cook for 20 minutes to allow flavors to meld.

Before serving, stir in half of the shredded cheese until melted.

Serve the soup hot, garnished with fresh cilantro, a dollop of sour cream, and tortilla chips on the side.