Step 1

Set your grill to the smoke setting, or around 180-200° if your smoker doesn't have a "smoke" setting.

Step 2

While your grill is heating up, prepare your chicken by patting it dry with a paper towel and seasoning it with 1 teaspoon of oregano, 1/2 teaspoon each of salt, pepper, and cumin.

Step 3

Put your chicken on the grill and let it smoke for 90 minutes, then turn the heat up on your grill to 350 degrees and finish cooking the chicken. When the internal temperature of the chicken reaches 165 degrees, it is done.

Step 4

Pull your chicken from the grill and let it cool down.

Step 5

When your chicken is cool enough to touch, pull all the meat off, put in a bowl, and then place it in your fridge.

Step 6

Get out a large stockpot (at least 10 quarts) and pour a gallon of water inside.

Step 7

Place the chicken carcass into the pot, along with 1 tablespoon of the oregano, the rest of your salt and cumin, 3 cloves of diced garlic, the onion, 1 diced jalapeño pepper, and 1 tablespoon hot sauce.

Step 8

Bring to a boil and then reduce the heat slightly and let simmer for 1 hour.

Step 9

Pull the chicken carcass from the pot and then strain your stock using a fine mesh strainer.

Step 10

Put your stock back into the stockpot and bring it back up to a simmer.

Step 11

Slice your avocados, tomatoes, and 1 jalapeño pepper and set aside.

Step 12

To serve the soup, first place 2-3 ounces of the pulled smoked chicken along with a few jalapeño slices in the bottom of a soup bowl.

Step 13

Ladle broth on top of the chicken until the bowl is half full.

Step 14

Layer tortilla chips, cheese, sour cream, cilantro, avocado slices, and a couple of tomato wedges on top, in that order.

Step 15

Squeeze the juice from a lime wedge and sprinkle a little oregano on top and it is ready to serve.