Season your chicken pieces with salt and pepper, and place them in a large pot. Add chicken broth, onion (whole), garlic (whole), bay leaves, cinnamon stick, and Mexican oregano. Bring to a boil and simmer for 20 minutes.

Remove cooked chicken, strain the broth, and discard solids. Shred the chicken into pieces.

Heat olive oil in the same pot. Sauté the diced onion and chopped green peppers for about 3 minutes. Stir in minced garlic and cook for an additional minute.

Return broth to the pot, add fire-roasted tomatoes, and simmer for 5 minutes.

Fold shredded chicken back into the pot, add fresh lime juice and cilantro, and adjust seasoning.

In a separate skillet, heat vegetable oil and fry tortilla strips until golden brown for about 3 minutes. Drain on paper towels.

Ladle soup into bowls and top with crispy tortilla strips and garnishes like lime wedges and avocado.