Preheat oven to 375°F. In a small bowl, mix together the cumin, chili powder, garlic powder, and salt.
Drizzle 1 tablespoon of olive oil over the chicken, and then sprinkle a small amount of the seasoning mixture onto both sides. Place onto a baking sheet and bake for 20 minutes or until no longer pink. Shred, and set aside.
Heat remaining olive oil in a large stock pot over medium heat. Dice the onion and peppers, and mince the garlic; add to the pot and stir to sauté. Add in the remaining spice mixture and the shredded chicken and stir again to fully combine.
Drain and rinse the beans; add to the stock pot along with the tomatoes, broth, tomato paste, and water. Bring to a boil and then simmer, uncovered, for 45 minutes.
Stir in the cornmeal and continue to simmer for another 30 minutes.
Turn off the heat and let rest for 15 minutes; the soup will thicken as it cools.
Top with crushed tortilla chips, and serve with mango on the side.