In the bottom of your soup pan, add a drizzle of olive oil, then add onions, green peppers, and garlic. Sauté over medium heat until the onions start to turn transparent.
Next, add tomato paste, water, and chicken broth powder. Stir to combine, and sauté for 2 minutes over medium heat.
Add diced tomatoes, shredded chicken, black beans, corn, and cilantro leaves. Stir and bring to a simmer. Simmer over medium-low heat for 5 minutes.
In a small mixing bowl, add 1/8th cup flour. Then remove 1 cup of the soup’s liquid and add to the mixing bowl. Whisk until no lumps remain. Pour the mixture into your soup pot. Stir until combined.
Add lime juice, Mexican seasoning, salt, pepper, and paprika as desired. Add any additional seasonings you desire. Stir until completely mixed in. Allow to simmer, then serve when you wish. Top with desired toppings, serve and enjoy!