Boil chicken thighs in water, chicken bouillon, 2 bay leaves and salt over medium high heat for 20-30 minutes or until the chicken is cooked through. Remove from the pot, and shred with a fork.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onions and jalapeno and sauté until they become translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
Add the drained and rinsed beans, corn, diced chilis and chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld.
Add back in the shredded chicken and season with onion powder, roasted garlic powder, Mexican oregano, cayenne pepper, Chile powder, cumin, Tajin and salt and pepper to taste. Allow to cook for an additional 10 minutes.
Reduce the heat to low and stir in the cream cheese (or sour cream) and heavy cream (if using).
While the soup simmers, cut corn tortillas into strips then fry in oil until golden. brown and crispy. Remove from the pan and drain on paper towel.
Ladle soup in a bowl. And top with shredded cheese, sour cream, jalapeno slices, cilantro and the crispy tortilla chips.
Enjoy!
