Prep the chicken and aromatics: Pat chicken dry and season with a pinch of salt and pepper. Dice onion, mince garlic, and jalapeño. Open and drain beans and corn if needed.

Brown the chicken: Heat 1 tablespoon oil in a large pot over medium-high. Add chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until lightly browned but not fully cooked. Transfer to a plate.

Sauté the aromatics: Add remaining 1 tablespoon oil to the pot. Add onion and jalapeño with a pinch of salt. Cook 3 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, chipotle, and black pepper. Stir 30–45 seconds to coat the veggies and wake up the spices.

Build the base: Pour in fire-roasted tomatoes, tomato sauce, and 1.5–2 cups broth. Scrape up any browned bits. Return chicken and any juices to the pot.

Add beans and corn: Stir in black beans and corn. Bring to a lively simmer over medium heat.

Simmer to thicken: Cook 10–12 minutes, stirring occasionally, until the chicken is cooked through and the chili thickens. If it’s too thick, splash in more broth; if too thin, simmer a few extra minutes.

Finish and adjust: Stir in lime juice and cilantro. Taste and adjust salt, lime, and chipotle to your liking. For extra heat, add a pinch of cayenne or more jalapeño.

Serve: Ladle into bowls and top with avocado, a dollop of sour cream, a handful of cheese, and crunchy tortilla chips. Add lime wedges on the side.