Mexican Rotisserie Chicken Broth

• 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
• Juices from the rotisserie chicken container
• 1 onion, peeled and halved
• 1 carrot, scrubbed and broken in half (or 4oz baby carrots)
• 1 stalk celery, broken in half
• 1 bay leaf
• 1 sprig fresh thyme (or 1/2 teaspoon dried)
• 5 whole black peppercorns
• 1 whole dried allspice berry (or a pinch of ground)
• 1 whole dried chile de arbol (or a pinch of red pepper flakes)
• 1 teaspoon fine sea salt
• 8 cups water

Rotisserie Chicken Tortilla Soup

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cloves garlic, crushed
• 14.5-ounce can crushed tomatoes (preferably fire roasted crushed)
• 8 cups Mexican Rotisserie Chicken Broth (from above)
• 1 teaspoon fine sea salt
• Breast meat from the rotisserie chicken, shredded
• 4 ounces queso fresco (or farmers cheese), cut into 1/2 inch cubes
• 2 avocados, cut into 1/2 inch cubes
• 2 jalapeño peppers, sliced into rings
• Tortilla strips(or crushed tortilla chips)
• ½ cup minced fresh cilantro
• Limes, cut into wedges