Deep fry the tortilla strips in 360 degree F. oil until crisp. Remove and drain.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil and remove and any foam that comes to the top. Reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock.
Remove the chicken and remove the bones. Using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid.
Reheat the broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.
Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and cilantro and serve.
