Instructions

1. Pour the chicken broth into a large microwave-safe bowl and microwave it on high power for 6 minutes.
2. Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Peel and chop the onion and add it to the pot and stir. Seed and then mince the habanero. Add it to the pot and stir. Peel and mince the garlic. Add it to the pot along with the oregano, salt, cinnamon and cloves. Stir. Cook for 30 seconds and then add the hot broth. Cover and increase heat to high. When soup reaches a boil, reduce it to a simmer.
3. While the soup is heating, finely chop the tomatoes and thinly slice the chicken (about 1/4 inch slices). Add the tomatoes and chicken to the soup.  Cover and cook until the chicken is no longer pink inside.
4. While the chicken cooks, juice the 1-2 limes to get 1/4 cup of juice. Cut the remaining lime(s) into wedges. Roughly chop the cilantro. Pit, peel and chop the avocado.
5. Once the chicken is cooked, remove the soup from the heat. Stir in the lime juice. Ladle soup into bowls and serve garnished with the lime wedges, cilantro, avocado and tortilla chips.