Step 1

Add the pieces of chicken to a large pot and sprinkle with sea salt and fresh pepper. Add the broth, ½ of the onion, 4 cloves of garlic, bay leaves, cinnamon stick, and oregano.

Step 2

Bring it to a boil over high heat. Reduce to medium and simmer until chicken is cooked through - approximately 20 minutes.

Step 3

Remove the chicken pieces to a plate and when it is cool enough to handle remove the skin and bones and shred the meat. Set aside.

Step 4

Strain and reserve the broth that remains in the pot and set aside.

Step 5

Wipe out the soup pot and add 1 tbsp of olive oil. Set over medium heat. Add the diced onion and green pepper, sprinkle with sea salt and fresh pepper and stir well. Let cook, stirring occasionally, for 3 minutes or until softened. Add the minced garlic and stir for 1 more minute. Add the broth back to the pot along with the fire-roasted tomatoes, stir, and simmer over medium heat for 5 minutes.

Step 6

Add the shredded chicken back to the pot along with the fresh lime juice and chopped cilantro. Taste and adjust seasonings as desired.

Step 7

Warm the vegetable oil in a frying pan over medium heat. When it is hot, the tortilla strips, and fry for 3 minutes, stirring frequently, until the tortilla strips are mostly crisp all over. Transfer the strips to a plate lined with a paper towel to drain. Sprinkle lightly with sea salt.

Step 8

Ladle the soup into bowls and serve with crispy tortilla strips and fresh avocado chunks.