In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tomato, green onions and chicken; heat through.