Gina's Hot and Spicy Tortilla Soup

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2 tablespoons vegetable oil

1 onion, finely diced

1 yellow bell pepper, diced

1 jalapeno, seeded and diced

Salt and freshly ground black pepper

1/2 teaspoon ground cumin

32 ounces low-sodium chicken broth

1 (14.5-ounce) can diced Mexican style tomatoes

1 cup frozen corn kernels, thawed

1/4 cup roughly chopped cilantro, plus 2 tablespoons

1 (12-ounce) boneless skinless chicken breast, diced

1 cup crushed tortilla chips

Sour cream, for topping

Monterey Jack, shredded, for topping

2 limes, wedged