Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 5 minutes on each side until browned.

Add the diced onion, garlic, and bell pepper to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.

Sprinkle in the chili powder and cumin, stirring to coat the vegetables and chicken, and cook for 1 minute until fragrant.

Stir in the diced tomatoes with green chilies and the chicken broth, bringing the mixture to a gentle simmer.

Add the corn and black beans to the pot, then simmer the soup for 15 minutes to allow flavors to meld and the chicken to cook through.

Remove the chicken breasts from the soup and shred them using two forks.

Return the shredded chicken to the pot, season with salt and pepper to taste, and stir in chopped cilantro.

Serve the soup hot, garnished with shredded cheese and tortilla chips.