In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, garlic, salt and pepper. Sprinkle half the mixture on the chicken and reserve the rest.

In a large heavy bottom pot heat the olive oil over medium high heat. When the oil is hot add in the chicken and sear for 2 minutes per side. Add in the onion and sauté another 2 minutes.

Add in the chicken broth, green chiles, black beans, salsa, spinach, remaining spice mixture and season with salt and pepper. Bring to a boil then lower the heat, cover with a lid and simmer for 20 minutes or until the chicken is cooked through.

When the chicken is cooked, remove it from the pot and shred with a fork. Add the chicken back to the soup along with the rice, cilantro and lime juice. Stir everything together and taste for seasoning.

Serve the soup topped with cheese, tomatoes, avocado, cilantro and plain Greek yogurt.