In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft.

Add the minced garlic, bell pepper, and jalapeño (if using) to the pot. Sauté for an additional 2-3 minutes until the vegetables are tender.

Stir in the ground cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.

Pour in the chicken broth and bring the mixture to a gentle boil.

Add the shredded chicken, black beans, corn, and diced tomatoes to the pot. Reduce the heat and let it simmer for about 15 minutes.

Stir in the heavy cream or coconut cream, and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.

Serve the soup hot, topped with tortilla chips, fresh cilantro, and lime wedges.