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Preheat a large pot on medium-high heat with olive oil. Add the onions and saute for 2 minutes, until they become translucent.
Stir in the bell peppers, corn, jalapeño, and garlic. Cook for an additional 3 minutes, until softened.
Add the chicken to pot then sprinkle with chili powder, cumin and paprika. Stir the mixture until all the ingredients are well coated in the spices. Cook for an additional 5 minutes, stirring often, until the spices begin to stick to the bottom of the pot.
Pour in the tomatoes and crush them with the back of your spoon. Stir in the black beans, then add the chicken stock and lemon juice.
Bring the soup to a boil then reduce heat to a low simmer. Stir in the rice, cover and cook for at least 45 minutes, until the rice is tender.
Season the soup with salt and pepper. Add additional if necessary. Just before serving, stir in the fresh cilantro.