1

Preheat the oven to 400°F. In a large pot, bring the chicken, broth,.jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.

2

Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2-inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15 to 20 minutes.

3

Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide the soup among serving bowls, and ad d the tortilla strips. Garnish as desired.