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Toss chicken with Gremolata olive oil and season with salt and pepper. Roast in a 415° oven until cooked through, about 15 minutes, then dice into small chunks.
Slice Tortillas into 1/4” strips, toss with cilantro and onion oil, season with salt and bake in the same 415° oven until golden brown, about 10 minutes.
Heat the garlic and cayenne oil in a pan and sauté the onions until translucent. Add tomatoes and chicken stock along with the beans, corn, lime juice, chili powder, cumin, and coriander. Bring to a boil, add chicken, taste and season.
Ladle equal amounts into 6 bowls and top with a dollop of sour cream, some shredded cheese, tortilla strips, and cilantro.
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