Chicken Tortilla Soup

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat.

3. 3

   Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes.Transfer chicken to a plate; let cool.

4. 4

   Brush both sides of tortillas with oil, stacking them as you go.

5. 5

   Cut stack in half, and then slice crosswise into 1/2-inch strips.

6. 6

   Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.

7. 7

   Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups).

8. 8

   Shred chicken with a fork or with your fingers, and return it to the pot.

9. 9

   Stir in 1 teaspoon salt.

10. 10

    Divide soup among serving bowls, and add tortilla strips.

11. 11

    Garnish as desired.

* Per serving · 4 servings · Values may vary.