• 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.
• Bring it to a boil over high heat. Reduce to medium and simmer until chicken is cooked through - approximately 20 minutes.
• Remove the chicken pieces to a plate and set aside. when it is cool enough to handle remove the skin and bones and shred the meat.
• Strain the broth into another pot or large bowl. Reserve the broth and set aside.
• 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.
• Add the shredded chicken back to the pot along with the fresh lime juice and chopped cilantro. Taste and adjust seasonings for more salt or pepper as desired.

FOR THE TORTILLA STRIPS

• 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.
• Ladle the soup into bowls and serve with crispy tortilla strips and other desired garnishes.