In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large diced onion, sautéing for about 3 minutes until the onion is translucent and fragrant.

Stir in 3 minced garlic cloves along with chopped red and green bell peppers, and a minced jalapeño. Cook for an additional 3-4 minutes until the peppers soften.

Add 1 pound of ground chicken to the pot, breaking it up. Cook for about 5-7 minutes until browned.

Mix in 1 can of black beans, 15 ounces of fire-roasted tomatoes, and 2 cups of corn kernels. Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 teaspoon of paprika, along with salt and pepper to taste.

Pour in 2 cups of chicken broth and bring to a boil. Once boiling, reduce heat and simmer uncovered for 20-25 minutes.

Remove from heat and stir in 1 cup of sour cream.

Fold in chopped cilantro and the juice of 1 lime.

Ladle into bowls and top with crumbled cotija cheese and additional cilantro. Serve with tortilla chips.