Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeno; cook for 5 minutes until softened. Add the chili powder and cumin, stirring well to combine and cook for a couple minutes.
Add the chicken broth, both cans of tomatoes, and frozen corn. Bring the soup to a boil; then set heat to low, cover, and simmer for 5-7 minutes.
Finally add the chicken, cilantro, lime juice, and a few pinches of kosher salt and black pepper, to your taste. Stir to combine.
Serve hot as is, or with your toppings of choice.
If you like a lot of spice, use the whole jalapeno. If you don’t like any spice, omit it entirely.