In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the boneless, skinless chicken breasts and cook for about 5-7 minutes, until they are golden brown on both sides and cooked through. Once done, remove the chicken from the pot and let it cool slightly, then shred it using two forks or your hands.

In the same pot, add another tablespoon of olive oil and reduce the heat to medium. Toss in the chopped onion, minced garlic, diced bell pepper, sliced carrots, and diced celery. Sauté for 5-7 minutes, stirring often, until the vegetables are softened and fragrant.

Stir in the chili powder, cumin, paprika, red pepper flakes, salt, and black pepper to the sautéed vegetables. Cook for an additional 1-2 minutes.

Pour in the canned diced tomatoes along with their juices, chicken broth, and a tablespoon of tomato paste into the pot. Stir well to combine.

Add the shredded chicken back into the pot, giving everything a good stir. Bring the soup to a gentle boil over medium-high heat.

Cover the pot and let the soup simmer on low heat for about 20 minutes.

Stir in the corn and cooked rice (if using), mixing them evenly into the soup. Allow it to simmer for an additional 5 minutes.

Taste your soup and adjust the spices or salt as needed.

Once the flavors are just right, ladle the soup into bowls.

Top each bowl with fresh cilantro and serve with lime wedges on the side.