In a large pot or dutch oven, heat extra virgin olive oil over medium heat. Add diced onion, salt and pepper and cook until translucent, about 5 minutes. Add minced garlic, dried oregano, coriander, cumin and bay leaf and stir to combine for 2-3 minutes. Then add chopped chipotle in adobo, plus a Tbs. of the sauce, the canned tomatoes and chicken stock. Let simmer for 20 minutes
Meanwhile, add vegetable oil to a separate skillet and fill until it's 1/2" deep, heat to medium high. Fry the corn tortilla strips in batches and remove to a paper towel lined plate to drain. Add a sprinkle of salt while they're hot and reserve for toppings.
Add the shredded chicken, the drained corn and beans, half of the chopped fresh cilantro and a squeeze of half a lime. Taste for seasoning and add more salt and pepper if needed.
If you want it thicker, add the masa slurry and cook for 10 additional minutes. If you want it creamier, add a splash of heavy cream, stir for 2 minutes and turn off the heat.
Serve with desired toppings, enjoy!