Heat olive oil in a soup pot over medium heat. Add diced onions and bell peppers, sauté until soft.

Add minced garlic and cook for another minute.

Stir in the diced chicken and cook until no longer pink.

Add the rice, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.

Bring to a boil, then reduce heat and simmer for about 30 minutes, or until rice is tender.

Serve hot, garnished with fresh cilantro if desired.