In a large pot, add chicken broth and bring to a gentle simmer over medium heat. Add the chicken breasts and poach for about 15-20 minutes until cooked through.

Remove the chicken and let it cool. Shred the chicken into bite-sized pieces.

In the same pot, add olive oil and heat over medium. Add chopped onion and sauté for 5 minutes until softened.

Add minced garlic and cook for 1 additional minute.

Incorporate diced red bell pepper and finely chopped jalapeño, sauté for 3-5 minutes.

Stir in tomato paste and cook for about 1-2 minutes.

Add chili powder, cumin, smoked paprika, oregano, and season with salt and pepper. Stir well.

Pour in diced tomatoes and remaining chicken broth. Simmer uncovered for about 15 minutes.

Add corn and black beans; simmer for another 5 minutes.

Return the shredded chicken to the pot and cook for 5-10 minutes over low heat.

Adjust seasoning if needed, then let it simmer for a final 5 minutes.

Squeeze lime juice into the pot, stir well, and serve.