• Dice the onion, garlic, and jalapeno.
• Heat the olive oil in a large Dutch oven over medium heat.
• Add the diced onion and garlic and saute them for a minute or so until they are soft.
• Pour in the chicken broth and stir.
• Add the chicken, diced jalapeno, and tomatoes with green chilis to the broth. Be sure to add all the contents of the tomatoes, including the water.
• Drain and rinse the black beans. Add them to the mixture.
• Add the corn, chili powder, cumin, paprika, black pepper, and lime.
• Stir and let simmer for 20-30 minutes.
• add salt to taste.

To Serve

• Ladle into bowls and top with chopped avocado, tortillas, and cheese.