1In a large pot, bring water to a boil, then add salt, bay leaves, head of garlic, half onion, and chicken breasts. Allow to boil, skim off impurities, and then simmer covered until the chicken is cooked through.
2While chicken cooks, fry tortilla strips in hot oil until golden. Remove and set aside.
3Remove the chicken from the broth once tender and shred it.
4In a separate pot, melt butter and oil. Sauté chopped onion for a few minutes.
5Add minced garlic and sauté for a few seconds until fragrant.
6Whisk in chili powder, flour, and spices. Toast briefly, then add tomato paste and cook for one minute.
7Gradually add the reserved broth from the chicken pot to the spice base, whisking to combine and dissolve the chili powder/flour.
8Bring the broth mixture to a simmer, then reduce heat to medium-low and whisk in cream cheese until dissolved.
9Stir in media crema, shredded chicken, black beans, and corn. Allow to heat through.
10Turn off the heat and stir in the shredded cheese until melted.
11Serve in bowls, garnished with additional cheese, fried tortilla strips, a drizzle of sour cream, avocado slices, and chopped cilantro.