Mexican Chicken Corn Chowder

Ingredients: 1 lb boneless, skinless chicken breasts (or thighs) 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 bell pepper, diced (optional) 1 1/2 cups frozen corn kernels (or fresh if in season) 4 cups chicken broth 2 cups milk (or heavy cream for a richer texture) 1 cup diced potatoes (about 2 medium potatoes) 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika (optional) 1/4 teaspoon ground cayenne pepper (optional, for extra heat) Salt and black pepper to taste 1 tablespoon fresh lime juice 1/4 cup fresh cilantro, chopped (for garnish) Crumbled tortilla chips, sour cream, and shredded cheese for topping (optional) Instructions: Cook the chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot, set it aside to rest, and then shred it with two forks once it has cooled slightly...