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1
Preheat the oven to 400F.
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2
In a large pot, bring the chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat.
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3
Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes.
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4
Transfer the chicken to a plate; let cool.
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5
Brush both sides of the tortillas with oil, stacking them as you go.
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6
Cut the stack in half, and then slice crosswise into 1/2-inch strips.
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7
Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15 to 20 minutes.
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8
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).
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9
Shred the chicken with a fork or with your fingers, and return it to the pot.
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10
Stir in 1 teaspoon salt.
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11
Divide the soup among serving bowls, and add the tortilla strips.
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12
Garnish as desired.
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13
The chicken can be cooked up to a day in advance; cool, then store the chicken and cooking liquid separately in the refrigerator.
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14
Shred the meat just before using.
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15
You can also use leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.
