Place the Bone-In Chicken Thighs in a large pot and cover with Water; add a quartered White Onion, a few smashed cloves of Garlic, several Allspice Berries and a pinch of Salt. Bring to a gentle simmer, skim any foam, then reduce heat and cook until the thighs are tender, about 35–40 minutes.
Remove the thighs and set aside to cool; strain the cooking liquid into a clean pot and discard the solids. When cool enough to handle, shred the chicken off the bones and set the meat aside.
Heat Lard in a skillet over medium heat. Add the remaining diced white onion and minced garlic and sauté until translucent, then stir in chopped Tomato and diced Green Bell Pepper and cook until softened and slightly reduced.
Transfer the sautéed vegetables into the strained broth and bring to a gentle simmer. Add torn Epazote, a pinch of Mexican Oregano, and a chopped Habanero Chile (use less or remove seeds if you prefer milder heat). Simmer 5–10 minutes to marry the flavors.
Finish the soup with the juice of Fresh Lime Juice and a few thin slices of Lime; season to taste with freshly ground Black Pepper and more Salt if needed.
Meanwhile, cut the Corn Tortillas into thin strips and fry in hot Vegetable Oil until golden and crisp (you can also fry them in a bit of the reserved Lard). Drain on paper towels and lightly salt.
To serve, place shredded chicken in bowls, ladle the hot sopa over the top, and scatter a handful of tortilla strips on each bowl. Offer Lime Wedges for extra brightness at the table and enjoy immediately.
