Dice the chicken breast, onion, and red bell pepper. Mince the garlic.

Rinse and drain the black beans.

In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.

Add onion, red bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.

Stir in cumin, chili powder, paprika, salt, and pepper. Cook for another minute.

Pour in chicken broth and water. Add corn and black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.

Ladle the soup into bowls and top with sliced avocado, cilantro, and a dollop of sour cream if desired.