I start by heating the olive oil in a large pot over medium heat. Then, I add the chicken breasts and cook them until they are browned on both sides. Once cooked, I remove them from the pot and set them aside.

In the same pot, I add the diced onion, minced garlic, bell pepper, and jalapeño. I sauté them until they are tender and aromatic, which usually takes about 5 minutes.

Next, I stir in the diced tomatoes, chicken broth, ground cumin, chili powder, and paprika. I bring the mixture to a boil and then reduce the heat to let it simmer.

While the soup is simmering, I shred the cooked chicken breasts using two forks. I then return the shredded chicken to the pot.

I stir in the corn kernels and cooked rice, allowing the soup to continue simmering for an additional 10 minutes. This helps the flavors meld together perfectly.

Finally, I season the soup with salt and pepper to taste. Just before serving, I stir in the fresh cilantro and squeeze in the juice from a lime wedge for a burst of freshness.