Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.

Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.

Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Taste and add additional seasonings, if needed.

Serve topped with avocado and cilantro, and tortillas on the side, if desired.