Sauté Aromatics: Heat the extra virgin olive oil in a large Dutch oven or heavy stockpot over medium heat. Add the diced yellow onion and bell pepper, sautéing for 5 minutes until completely softened and translucent. Stir in the minced garlic and cook for 1 minute until highly fragrant.

Bloom Spices: Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper directly into the oiled vegetables. Stir constantly for 30 to 45 seconds to fully toast and bloom the spice oils.

Build the Soup: Pour in the low-sodium chicken broth, tomato passata, chipotle paste, fire-roasted diced tomatoes with their juices, rinsed black beans, and drained sweet corn. Stir thoroughly to combine the base.

Poach the Chicken: Nestle the raw chicken breasts directly into the liquid until fully submerged. Bring the pot to a brief boil, then immediately lower the heat to a gentle simmer. Cover with a tight-fitting lid and cook undisturbed for 20 minutes, or until the chicken registers an internal temperature of 165°F (74°C).

Shred the Protein: Carefully transfer the cooked chicken breasts to a clean cutting board. Utilizing two forks, shred the meat into uniform, bite-sized strips. Return all the shredded chicken back into the simmering pot.

Brighten and Garnish: Remove the pot from the heat completely. Stir in the freshly squeezed lime juice and half of the chopped fresh cilantro. Let it rest for 2 minutes, taste to adjust seasoning, and ladle into warm bowls. Garnish individually with Greek yogurt, crumbled feta, avocado, or tortilla strips if desired.