Step 1

To make the broth, place the chicken in a large pot, along with the onion, garlic, peppercorns, cloves, allspice berries, cinnamon sticks, cilantro, and salt. Cover with 10 cups of water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.

Step 2

While the broth is cooking, make the fried tortilla strips. Heat in a heavy skillet 1/4 inch of vegetable oil to 350°F . In batches, fry the tortilla strips until lightly browned and crisp, about a minute. Drain on a plate lined with a paper towel and lightly sprinkle with salt.

Step 3

When the broth is done, remove chicken from the pot and turn off the heat. After it’s cooled, remove the skin, pick the meat off the bones, and either shred or cut into bite-sized pieces. Sprinkle chicken with salt to taste.

Step 4

Meanwhile, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to do this in batches). Pour the strained broth back into the pot. You should have about 2 quarts.

Step 5

To continue making the soup, place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic into the blender, along with 1 cup of the strained broth. Blend until smooth and then pour into the soup pot.

Step 6

Stir into the pot the ground cumin, oregano, 1/2 cup of the chopped cilantro, cayenne, and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes, then add the shredded chicken. Cook for 5 more minutes. Stir in the lime juice. Taste and adjust seasonings, adding salt and pepper as needed.

Step 7

Serve warm topped with shredded Monterrey Jack, fried tortilla strips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado, and lime slices.