Place the chicken in a large pot with the stock, plus half each of the onion, celery and carrots. Simmer for an hour and remove the chicken from the broth. Strain the liquid. Take chicken off the bones. Discard vegetables, bones and skin and shred or pull the chicken meat. Saute the rest of the vegetables until a little golden. Add the broth and chicken bouillon base. Simmer for a few minutes, then add the meat, peppers and lime juice. Simmer a few minutes. Add water as necessary to get a thick soup. Sprinkle the tortilla strips with a little Old Bay seasoning and some olive oil and bake at 350 degrees for a few minutes, until it crisps. Serve the soup with the cilantro, avocado and toasted strips of corn tortillas as garnish.