Add water, chicken breast and salt into a pot and cook the chicken until tender about 40 minutes.
Once chicken is cook, allow to cool and shred it using your fingers or a fork. Set aside covered.
Heat a large thick skillet frying pan without any oil or water, then place the onions, garlic cloves and tomato halves with the cut side facing downward and roast them until charoled spots begin to form.
Remove the vegetables and for them to cool down.
Once the vegeatbles have cooled dwn, place them into a blender, add the black pepper and chipole flakes and blend the mixture until smooth.
Add 3 tablespoons of the olive oil in a medium-sized sauce pan or skillet, then add tomato mixture and bring to a simmer on low heat stirring occasionally., about 12-15 minutes.
Once the tomato mixture begins to reduce, add in the salt and broth and stir together.
Cook the azteca soup for about 15-20 minutes.
In the meantime, add some oil to a skillet and heat on medium high, once oil is hot add the sliced tortilla peices and fry until crispy or light golden brown. Place onto a lined plate with paper towel to drain excess oil and set aside.
Peel the avocado, remove the pit and cut into small cubed pieces and set aside.
Fill bowls with the Mexican azteca soup, then top with shreded chicken, avocado slices, jalapeno peppers, cilanto, fried tortillas chips, shredded or fresh cheese and a slice of lime or lemon.
Serve and enjoy!