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Prepare rice according to directions listed on package and set aside.
Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and sauté 3 minutes then add garlic and sauté 1 minute longer.
Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste.
Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through about 10 - 15 minutes.
Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let chicken rest 5 minutes, then cut into small strips.
Return chicken to soup, stir in cooked rice, black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.
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