In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the finely chopped medium yellow onion and sauté for about 3 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Add 1 pound of boneless, skinless chicken breasts to the pot, followed by a 14 oz can of low-salt tomato sauce and 4 cups of low-salt chicken broth. Sprinkle in 1 teaspoon each of paprika and chili powder, ½ teaspoon of cumin, ¼ teaspoon of oregano, and ½ teaspoon of black pepper. Stir in 15 oz can of drained and rinsed black beans and 12 oz can of drained corn.

Bring the pot to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes.

Remove the chicken breasts, shred them with two forks, and return them to the pot.

With heat still on low, sprinkle ½ cup of shredded mozzarella cheese over the soup and stir gently until melted.

Remove from heat and squeeze fresh lime juice over the soup. Ladle into bowls and enjoy.