In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, and salt to taste. Bring to a simmer.
While soup is heating, heat the oil in a medium skillet over medium-high heat.
Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips, chopped cilantro, and lime wedges.
In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.
While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat.
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.
Recipe Courtesy of Sandra Lee