Sopa de Lima Yucateca

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1. 1
   Heat a comal, griddle, or heavy skillet over medium heat until a drop of water sizzles on contact. Add the garlic and onion and roast, turning occasionally, until darkened on all sides, about 8 minutes. Remove and let cool. Meanwhile, roast the habanero for the soup, turning with tongs, until lightly charred, about 1 minute. Set aside.
2. 2
   Peel the roasted garlic and onion.
3. 3
   Place the chicken in a large pot and add the water, garlic and onion, cinnamon, allspice, cloves, anise seeds, cumin, oregano, and culantro or cilantro. Bring to a boil over high heat, reduce the heat to medium, and cook, covered, until the broth is reduced by half, about 1½ hours.
4. 4
   Transfer the chicken to a plate and strain the broth. Rinse out the pot and return the broth to it.
5. 5
   When the chicken is cool enough to handle, pull the breast meat into fine shreds. Save the rest of the chicken for another purpose.
6. 6
   Seed and finely chop the roasted chile, or crush it lightly, depending on how much heat you want. Set aside.
7. 7
   In a small skillet, heat the oil until rippling over medium heat. Add the onion and sauté until soft, 3 to 4 minutes. Add the tomatoes and cook for 3 minutes. Stir in the roasted chile and salt.
8. 8
   Scrape the mixture into the broth and add the lima or orange and the shredded chicken breast. Bring to a boil, then adjust the heat to maintain a simmer and cook for 10 minutes. Remove the lima or orange slices. If using a crushed habanero, remove it from the pot.
9. 9
   Cut the tortillas into ¼-inch-wide strips. In a large skillet, heat the oil until it ripples. Add the tortilla strips in batches and fry, stirring and tossing to coat evenly, until golden. Lift out onto paper towels to drain.
10. 10
    To serve, ladle the soup into bowls and serve garnished with the fried tortilla strips.