Heat olive oil in a large pot over medium-high heat.
Add onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes until onions and peppers begin to soften.
Add chicken and season with salt and pepper. Cook, stirring occasionally, for 10 minutes.
Add diced tomatoes, black beans, yellow corn, chicken broth, enchilada sauce, chipotle peppers in adobo sauce, paprika, ground coriander, and bay leaf. Stir to combine.
Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.
Add in chopped cilantro and the juice of 1 lime. Stir together, give it a taste, and add more salt if necessary.
Serve in bowls topped with a dollop of sour cream, some cilantro sprigs, tortilla strips, and a lime wedge.
Notes
Enchilada sauce: I highly recommend making my easy enchilada sauce to use in this recipe. It’s much more flavorful than most store-bought enchilada sauces. However, if you don’t have time to make your own enchilada sauce, you can use your favorite store-bought brand.
Don't have ancho chili powder? You can use regular chili powder instead.