Heat the olive oil in a large soup pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, or until the onion is soft. Add the garlic, jalapeño, chili powder, cumin, and smoked paprika. Cook for 1 minute more, then add 2 cups of water plus the stock, corn, tomatoes with their juice, chicken, and salt. Bring to a boil, then reduce the heat and simmer, partially covered, for 25 minutes.
Using a slotted spoon, transfer the chicken to a plate. Add the black beans and black pepper to the soup pot.
Cut the chicken into thin, bite-size pieces and return to the soup.
Put the cornmeal into a small bowl and add 2 to 3 tablespoons of water (more, if necessary), stirring to make a thick slurry. Add this to the soup and simmer, stirring often, for 20 to 30 minutes, or until the soup thickens slightly. Taste and adjust the seasonings, if desired. Just prior to serving, add the tortillas to the soup and stir. Serve, passing the fixin’s at the table.