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Chop up 1 big onion and add to a pot. Cook for 3-5 minutes in olive oil.
Chop up 3-5 garlic cloves and toss them in. Add diced jalapeño if desired.
Add in rinsed and trimmed chicken breasts (4 large breasts or 2 if preferred).
Add paprika, cumin, salt, pepper, and garlic powder to taste.
Add 1 large can of fire roasted crushed tomatoes (28 oz can).
Add 1 carton of chicken broth and cover. Bring to a boil for 15 minutes.
After 15 minutes, add 2 cans of drained black beans and 1 package of fire roasted corn. Boil for another 10 minutes.
Remove chicken from pot and shred in a bowl. Add shredded chicken back into the soup.
Top with avocado, cilantro, tortilla chips, and Greek yogurt or cheese as desired.