In a large stock pot over medium heat, add olive oil. Once heated, add diced onions and jalapeños. Cook for about 3 minutes, or until vegetables begin to brown. Add minced garlic and cook for an additional 30 seconds.
Add black and pinto beans, tomatoes, corn, masa harina, chicken broth, cumin, chili powder, and paprika to pot. Stir to combine.
Add cubed chicken breasts to soup. Stir to combine. Increase heat to medium-high and bring soup to a simmer. Cover, reduce heat to low, and cook for 4-5 minutes, or until chicken is cooked through.
Remove lid and add heavy cream. Slice lime in half and squeeze to add lime juice to soup. Stir to combine.
Remove from heat and serve. Optionally, top with cilantro, cheese, sour cream, avocados, or tortilla strips before serving.
*= masa harina can be found in the ethnic section of your local grocery store. If you cannot find masa harina, you can substitute with finely crushed corn tortillas instead.