First, after cleaning out and rinsing chicken, fill a pot with water, no salt, add whole chicken and bring to a boil. After chicken starts to boil, turn heat down to a slow simmer/boil for about 15-20 minutes. Take chicken out of water and place on large platter or cookie sheet and let cool. Skim chicken water for all floaties then add chicken stock turn heat to low. Open cans of chilies and tomatoes. Dice chilies then add both chilies and tomatoes to broth mix. Cut fresh tomatoes, cilantro and onion and add to broth mix. Wear protective plastic disposable gloves and cut seranos into small pieces as well and add to broth mixture. Add all spices listed abouve. Skin and debone chicken and cut into bit size chunks and add to mixture. Let simmer at med low heat for about 15-20 minutes until heated through and onion is still semi crisp. Enjoy in a bowl placed over a bed of tortilla chips or strips and add slices of avacado!
P.S You can also add mexican cheese called Cotija to the top if you like smooth briny mexican cheese!!