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Peel and finely chop shallots and garlic. Deseed and finely chop the chili.
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Put chicken, peppercorns, allspice, 4 of the bay leaves and two liters (8.5 cups) of water in a large pot. Bring to a boil and simmer for about 20 minutes (until the meat comes easily away from the bones).
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Remove the chicken and set aside until it chills. Strain the broth.
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In a saucepan heat the olive oil and golden-brown the shallots. Add oregano, chili and garlic. Brown for less than a minute. Add orange and lime zest and salt and pepper to taste.
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Return the broth to the pot, add the saucepan content, plus the remaining bay leaves and the orange and lime juice. Bring to a boil, then simmer for about 20 minutes. Salt to taste. Don’t worry if it tastes very sour, when you’ll add the greasy ingredients everything will match perfectly.
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Meantime shred the chicken meat and add it to the simmering broth (5 minutes before ending the simmering phase).
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Cut the tortillas in long strips and fry them, until golden brown, in the vegetable oil (I used a small pot). Peel and dice the avocado. Finely chop the coriander (or parsley).
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Serve the soup hot, topped with tortilla fries, fresh avocado and aromatic parsley.