In a small bowl, combine cumin, chili powder, garlic powder, and salt; set aside.
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Sauté onions, bell peppers, jalapeno pepper, and minced garlic until tender, about 2-3 minutes. Stir in spice mix. Add shredded chicken, stir to combine.
Pour in Rotel tomatoes, chicken stock, water, tomato paste, and black beans. Bring to a boil; reduce heat to a simmer. Simmer for 30 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup; simmer for an additional 30 minutes. Check seasonings, adding more if needed.
Ladle soup into bowls, garnish with a dollop of sour cream, Pico de Gallo or diced red onion, avocado, shredded Monterey Jack cheese, chopped cilantro, tortilla strips and lime wedges. The garnishes really take this soup over the top, Enjoy!