In a large stockpot, combined chicken parts and water and bring to a boil. Skim off any crud that boils to the top and simmer for 20 minutes, partially covered.
Remove chicken breasts and set aside in a bowl to cool and continue to simmer remaining parts for 30 minutes, partially covered. While stock is simmering and after chicken breasts have cooled, shred them into bite size pieces with hands or two forks, pulling apart gently.
Add onion through lime juice and season with salt and pepper to taste; simmer another 30 minutes. Turn stock off and remove jalapeno halves.
To serve, divide chicken evenly among 6 bowls; ladle 1-1.5 cups of broth and vegetables into bowls. Top with tortilla strips, avocado, crema, cilantro, and scallions, and serve with lime wedges. Enjoy!