In a large pot, combine water, chicken, bay leaves peppercorns, 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 broth aside for now. Strain out and discard the bay leaves and coriander. Shred or dice 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 cooked chicken and cook for a couple more minutes.
Add broth, tomato sauce, and seasoning. Bring to boil and lower heat to medium-low to low. Cook for about 45 minutes, stirring occasionally. (If using dry black beans, cook on low until beans are soft.)
Stir in lime juice just before soup is done and mix well.
Serve with the toppings of your choice.
Video
Notes
Adjust the spice: this soup is already pretty mild, but you can always add more spice if you wish! For more spice, you can add some diced jalapeños with the onions and tomatoes and choose to discard or keep the seeds. For more spice, you can use spicier chili peppers.Other chicken meat: if you’d rather use chicken thigh meat, go for it. Dark chicken meat is much juicier and more flavorful than chicken breast meat. You can also use a combination of both if you’d like.Make it creamy: You can stir in 1/3-1/2 cups of heavy whipping cream into the soup a couple of minutes before it’s done to make it creamy. You can also stir in some sour cream if you’d like