Preheat oven to 375. Line a rimmed baking sheet with foil or parchment paper. Mist with cooking spray.

In a small bowl, combine the cumin, chili powder, garlic powder, salt and pepper.

Place chicken breasts on baking sheet and mist with cooking spray. Sprinkle about half of the spice mixture over both sides of the chicken breasts.

Place in the oven, and roast the chicken until cooked through, about 20 minutes. Then, remove chicken from oven, allow to cool for 5 minutes, then shred with two forks. Set aside along with the chicken juices from the baking sheet.

While chicken is cooking, heat the oil in a large pot or dutch oven over medium high heat. Add in the onion, garlic, and bell peppers. Cook until onions begin to turn translucent, about 3-4 minutes.

Stir in the rest of the spice mixture, tomatoes, chiles, corn, cornmeal, chicken broth, and cilantro. Bring to a simmer and then reduce heat to low.

Using a hand blender, puree the soup while in the pot until mostly smooth. Add in the beans, lime juice, chicken, and any chicken juices from the baking sheet. Cover and cook on low for about 10 minutes.

Divide tortilla strips and cheese between 8 bowl. Then ladle hot soup over them and serve.