Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for about 3 minutes until it becomes translucent and fragrant.

Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño. Continue cooking for about 3-4 minutes, stirring occasionally, until the peppers begin to soften and brighten in color.

Add 1 pound of ground chicken to the pot, breaking it apart with a spoon. Cook for about 5-7 minutes, stirring frequently until the chicken is browned and fully cooked through.

Stir in the black beans, fire-roasted tomatoes, corn kernels, chili powder, ground cumin, paprika, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

Pour in 2 cups of chicken broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes.

Remove the pot from the heat and gently fold in 1 cup of sour cream until it is fully incorporated into the chili.

Toss in the chopped cilantro and squeeze in the fresh lime juice, stirring to combine.

Ladle the hot chili into bowls and garnish with crumbled cotija cheese and extra cilantro if desired. Serve it alongside crispy tortilla chips for dipping.