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Arrange the frozen corn in a single layer on a rimmed baking sheet. Drizzle with a Tbs. or two of oil, along with a sprinkling of salt. Broil for 8 minutes. Lightly wiggle the tray and rotate it. Go another 3-5 minutes, or until the corn is charred in places and sizzling in the heat. Perfect! Done.
To a soup pot, heat another 2 Tbs. oil over medium. Add the onions and sauté them for a good five minute. Add the garlic, spices and a good pinch of salt and sauté another minute or two, until wildly fragrant.
Add the beans, tomatoes, and stock. Give it a stir, then add the chicken. Let that simmer on medium anywhere from 10-20 minutes. Whatever you have time for.
In the meantime, flip your oven to 350. Arrange the tortilla strips on a baking sheet, spray with a little oil and salt, and toast until crispy, about ten minutes.
Right before serving, taste it. Need salt? Lime juice? Now add the corn, give it a stir, and serve! (You can actually add the corn earlier if you want)
Garnish with cilantro, lime wedges and tortilla strips.
GET IN THAT.
Serves roughly 6.