In a large pot, combine water, chicken, bay leaves and coriander. Bring to boil and lower heat to low. Cook for about 2 hours on low heat. Stir occasionally.
Set the chicken and the stock aside for now. Strain out and discard the bay leaves and coriander. Shred the chicken once it's cooled enough to handle.
Preheat medium pot over medium heat and add onion. Saute until transparent.
Add tomatoes and saute for 2-3 minutes. Add the minced (or pressed) garlic, mix well.
Add corn and beans. Cook for 2-3 minutes.
Add shredded chicken and saute for a couple more minutes.
Add broth, tomato sauce, salt, chili powder, and red pepper flakes. Bring to boil and lower heat to medium. Cook for about 45 minutes, stirring occasionally. (If using dry black beans, cook until beans are soft.)
Stir in lime juice and mix well.
Serve with the toppings of your choice. Check post for freezing instructions.