Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and jalapeño. Sauté for about 5 minutes until the vegetables are softened and fragrant.

Stir in the minced garlic along with the cumin, chili powder, smoked paprika, salt, and pepper. Let the spices cook for about 1 minute. This blooming process releases the essential oils and creates a much richer base for your Classic Chicken Tortilla Soup.

Stir in the tomato paste until well combined, then pour in the chicken broth, fire roasted tomatoes, black beans, and corn.

Carefully place the raw chicken breasts into the liquid. Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 to 20 minutes. You want the chicken to be cooked through and easy to shred.

Remove the chicken to a plate and shred it using two forks. Return the shredded chicken to the pot. Stir in the fresh lime juice, which cuts through the richness and brightens all the flavors.

Taste your soup! This is the most important part of being a home cook. Add a little more salt or spice if you feel it needs a boost.