Heat olive oil in a large pot over medium heat until shimmering.
Add onion, jalapeño, and garlic; sauté until softened, about 3 minutes.
Stir in cumin, chili powder, smoked paprika, and cayenne; cook until fragrant, about 1 minute.
Pour in chicken broth and diced tomatoes; bring to a simmer.
Add diced chicken; reduce heat and simmer until cooked through, about 15 minutes.
Stir in corn and black beans; cook 5 minutes more.
Season with salt and pepper, remove from heat, then stir in lime juice and cilantro.
Ladle into bowls and top with tortilla chips, cheese, avocado, and sour cream if desired.
