Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
Cool slightly; remove the skin and bones. Shred the meat and set aside.
Cut the tortillas into 1/2 inch wide strips. Cut longer strips in half. Dip in water and lay on a baking sheet. Sprinkle lightly with some of the salt. Bake 5 minutes; turn and continue to bake 3 minutes. Set aside.
Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
Stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice. Bring just to a boil, reduce heat and simmer 10 minutes.
Remove from the heat and stir in the lime juice, lime zest and pepper.
Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.