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Cook the chopped onion in olive oil for 3-5 minutes.
Add the chopped garlic and jalapeño (if using).
Add the chicken breasts and season with paprika, cumin, salt, pepper, and garlic powder.
Add the fire roasted crushed tomatoes and chicken broth, cover and bring to a boil for 15 minutes.
After 15 minutes, add the drained black beans and fire roasted corn, and boil for another 10 minutes.
Remove the chicken breasts, shred them, and add them back to the pot.
Serve the soup topped with avocado, cilantro, tortilla chips, and Greek yogurt (or cheese).