In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat. Add the chicken breasts to the pot and reduce the heat to a simmer. Cook the chicken for about 8-10 minutes, or until it is cooked through.

Remove the chicken from the pot and set it aside to cool. Once it is cool enough to handle, shred the chicken into small pieces and set it aside.

To the same pot of broth, add the diced tomatoes, corn, black beans, onion, jalapeno pepper, garlic, chili powder, cumin, and paprika. Stir well to combine.

Bring the soup back to a boil, then reduce the heat to a simmer. Cook the soup for an additional 10-15 minutes, or until the vegetables are tender.

Add the shredded chicken back to the pot and stir to combine. Season the soup with salt and pepper, to taste.

Ladle the soup into bowls and top with shredded cheese and a handful of tortilla chips or strips. Serve immediately, and enjoy!