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Add the whole chicken, bay leaves, garlic, onion, serrano chilies, chili powder, oregano, salt, pepper and chicken stock to a large pot. Add just enough water to cover the chicken.
Bring to a boil, then reduce heat to medium-low. Cover and gently simmer for about 1½ hours, or until the chicken is very tender and easily pulls from the bone.
Remove the chicken and strain the stock. Discard the bay leaves, serrano chilies and any bones. Reserve the cooked onion and garlic
Return the broth, onion and garlic to the pot. Use an immersion blender to blend until the broth is smooth.
Remove all the meat from the chicken, shred it, and return it to the broth. Deseed and coarsely chop the Serrano.
Add the lime juice, Serrano chilis and pinto beans. Taste and adjust the salt as needed. Simmer for another 5 minutes.
Serve over rice and finish with fresh cilantro and sour cream.