Heat 1 tablespoon of olive oil in a large soup pot set over medium high heat.
Season the chicken breasts generously with salt and pepper, then sear in the pan for about 2-3 minutes on each side, until golden brown on both sides, but not cooked through.
Remove the chicken to a plate, then add the chopped onion, 1/8 tsp salt, and the remaining tablespoon of olive oil. Turn the heat down to medium, and cook for about 5 minutes, until the onions have softened.
Add the garlic, and cook for 1 minute, until fragrant.
Add the cumin, chipotle, oregano, and coriander, and cook for another minute.
Add the corn, beans, tomato paste, diced tomatoes, diced green chiles, chicken broth, and reserved chicken breasts. Bring the soup up to a boil, then reduce to a simmer.
Cover the pot with a lid, turn the heat all the way down to low, and simmer gently for 15 minutes, until the chicken breast is cooked through to 165F.
Remove the chicken breasts to a board, and shred with two forks. Return the shredded chicken to the soup.
Taste the soup and make any necessary seasoning adjustments, then serve with desired toppings. Enjoy!