Add avocado oil to a 10” skillet and heat over medium-high heat until it reaches 350F. Working in batches, cook the tortilla strips, tossing occasionally, until golden brown and crispy, around 4 minutes per batch. Reserving the cooking oil, transfer the tortilla strips to a tray lined with paper towel and immediately season with a pinch of salt. Toss to coat and set aside.

Transfer 2 tablespoons of the cooking oil into a large sauté pan or stock pot and heat over medium heat until shimmering. Add the onion, poblano pepper and jalapeño. Season with a pinch of salt and cook, stirring, until the onion is soft and translucent, around 8 minutes. Add the garlic and cook, stirring, 60 seconds. Add the oregano, coriander, cumin, paprika, smoked paprika, chile powder and cinnamon. Cook, stirring, until fragrant, around 60 seconds.

Add the Kettle & Fire Organic Chicken Broth, diced tomatoes, chicken thighs, bay leaves and black pepper. Raise the heat to high, bring the liquid to a boil, lower the heat to a simmer, cover with a lid and cook until the chicken thighs are cooked through and no longer pink in the middle, around 12 minutes.

Transfer the chicken to a bowl and use two forks to shred the meat apart. Return the chicken to the soup, taste for seasoning and adjust with salt and pepper as desired.

Ladle the soup into individual serving bowls and top with the fried tortilla strips, radish, avocado, and cilantro. Serve with lime wedges for squeezing and enjoy.