Step 1

Halve 1 medium white onion (do not peel). Place one onion half (reserve the remaining for the final soup), 2 (32-ounce) cartons low-sodium chicken broth, 1 1/2 pounds bone-in chicken thighs, 5 of the unpeeled garlic cloves, 2 teaspoons kosher salt, 15 whole black peppercorns, 2 dried bay leaves, 2 whole cloves, and 1/2 teaspoon dried oregano in a large pot or Dutch oven.

Step 2

Bring to a simmer over medium-high heat. Simmer until the chicken is cooked through, about 30 minutes. (This is a good time to fry the tortilla strips and make the salsa.)

Step 3

Transfer the chicken to a plate. When cool enough to handle, remove and discard the skin and bones. Shred the meat. Pour the broth through a strainer set over a large heatproof bowl. Discard the contents of the strainer. Reserve the pot.

Step 4

Heat a large cast-iron skillet over medium-high heat. Add 1 pound roma tomatoes and remaining 4 unpeeled garlic cloves and cook, turning occasionally, until charred all over, 4 to 5 minutes total. Transfer to a cutting board.

Step 5

Peel and finely chop the reserved onion half. Once cool enough to handle, peel the tomatoes as best you can and garlic and discard the skins. Finely chop the garlic and tomatoes.

Step 6

Heat 2 tablespoons vegetable oil in the reserved pot over medium heat. Add the finely chopped white onion and cook until translucent, about 4 minutes. Stir in the tomatoes, garlic, and 1 diced medium green bell pepper. Cook until the pepper is tender, about 10 minutes.

Step 7

Stir in the chicken, broth, and 1/2 teaspoon ground sumac. Return to a simmer, then simmer for 5 minutes to let the flavors meld. Stir in 2 tablespoons orange juice and 2 tablespoons lime juice. Taste and season with kosher salt as needed.

Step 8

To serve, top the soup with the tortilla strips, lime wheels, and salsa if using.

Step 9

Heat 2 cups vegetable oil in a large saucepan over medium-high heat until 365ºF. Working in 3 batches, add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, 2 to 3 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate.

Step 10

Toss 1/4 thinly sliced medium red onion, 1/4 thinly sliced medium white onion, and 1 teaspoon kosher salt together in a medium bowl. Let sit for 5 minutes.

Step 11

Stir in 1 thinly sliced habanero pepper, 2 tablespoons orange juice, 2 tablespoons lime juice, 1 tablespoon distilled white vinegar, and 1 small pinch dried oregano.