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Begin by lightly pounding the chicken breasts for even cooking. Set them aside.
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeno. Sauté them until they become aromatic and the onions turn translucent.
Season the sautéed mixture with chili powder, ground cumin, dried oregano, black pepper, and optional sea salt. Stir well for about a minute.
Add the chicken to the pot and cook it until it’s no longer pink in the center, which usually takes about 5-7 minutes per side. Once cooked, remove the chicken from the pot and set it aside.
In the same pot, pour in the chicken broth, crushed tomatoes, and water. Add the diced tomatoes with green chiles.
Allow the soup to simmer for 10 minutes, letting all the flavors meld together.
Stir in the black beans, frozen corn, and uncooked rice. Continue simmering until the rice is fully cooked, which typically takes about 15-20 minutes.
Slice or shred the cooked chicken into bite-sized pieces and return it to the pot.
Just before serving, stir in the shredded cheese, which adds a delightful creaminess to the soup.
Serve the chicken tortilla soup with your desired toppings.