FOR SOUP:

1. Heat 2 teaspoons of olive oil in a large stock pot or dutch oven over medium heat.
2. Add the onions and saute for 5-6 minutes until onion begins to soften and turn golden.
3. If using raw garlic, stir in with the tortilla wedges and continue to saute another 4-5 minutes, until the tortillas become limp and garlic becomes translucent. (If using roasted garlic, add with corn and tomatoes in order to keep garlic from sticking to the bottom of the pan.)
4. Add 1 1/2 cups (192 grams) of frozen corn kernels, tomatoes, broth and spices.  Stir to combine.  (If using roasted garlic add to the pot along with the corn and tomatoes.)
5. Bring mixture to a boil, then reduce heat to low and simmer for 5 minutes.    
6. With an immersion blender, puree all soup ingredients until smooth and creamy.  Or alternatively, if an  immersion blender is not available, remove soup from heat and let cool for about 15 minutes.  Then transfer soup to a blender and puree in batches, returning pureed soup to pot.
7. Over medium-low heat, bring soup back to a boil, then reduce to a simmer.
8. Add the additional 1 cup (81 grams) of corn, lime juice and chicken. 
9. Continue to simmer for an additional 10 minutes.
10. Remove from heat and serve.
11. Garnish with tortilla strips and avocado or sour cream, if desired. (Optional)

FOR TORTILLA STRIPS GARNISH:

1.  Meanwhile, in a small skillet or cast iron pan, heat two teaspoons of olive oil over medium-high heat.
2. Add the tortilla strips and cook until slightly crunchy, tossing continuously.
3. Remove from heat and set aside on a plate lined with a paper towel.
4. While tortilla strips are still hot, sprinkle with salt.

TO SERVE:

1. Remove from the soup from heat and serve in individual serving bowl.
2. Sprinkle several tortilla strips on top for garnish.  (Optional)
3. Garnish with a teaspoon of chopped avocado and/or a fresh cilantro before serving.