In a large pot, melt butter over medium. Prep spices by measuring and adding them all to a small bowl. Measure out tomato paste and have chicken stock ready.
Add garlic and onion to butter and saute for 2 minutes. Add jalapeno, mix, and saute for another minute. Add salt, cumin, paprika, chili powder, and oregano, mix and then add tomato paste. Mix so that the paste is well coated with onions and spices. Saute for another minute.
Slowly add chicken stock, whisking while you add to incorporate all of the tomato paste.
Add chicken and turn heat up to high to bring it to a boil. Let boil for 20 minutes.
Reduce heat to medium. Remove chicken and add to a medium sized bowl, and add beans and corn.
Shred chicken.
Add cheese and stir to melt. Add apple cider vinegar and cilantro, and return chicken to the pot. Finish with lime juice.
Serve with chips, avocado, more fresh cilantro, sour cream, or additional shredded cheese and enjoy!