Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         FRESH WHOLE CHICKEN
4 1/2C.   WATER
10T       VEGETABLE OIL, DIVIDED
1/2C.     CHOPPED PEELED ONION
1         CLOVE GARLIC, PEELED AND CHOPPED
4C.       CHICKEN BROTH
1         (15oz)CAN TOMATO SAUCE
1/4C.     CHOPPED SEEDED GREEN BELL PEPPER
1T        CRUSHED RED PEPPER FLAKES
3/4tsp.   CRUSHED DRIED BASIL
1/2tsp.   SALT
1/4tsp.   BLACK PEPPER
10        CORN TORTILLAS

Preparation:

IN A 3-QUART SAUCEPAN, SIMMER CHICKEN IN WATER UNTIL TENDER, ABOUT 25 MINUTES. REMOVE CHICKEN FROM STOCK, STRAINING AND RESERVING STOCK; ALLOW CHICKEN TO COOL ENOUGH TO HANDLE. SEPERATE MEAT FROM SKIN AND BONE AND DICE. SET ASIDE MEAT AND STOCK. IN A LARGE STOCKPOT OVER MED-HIGH HEAT, HEAT 2T OF THE OIL AND COOK ONIONS AND GARLIC UNTIL ONION IS TENDER, ABOUT 3 MINUTES. STIR IN CHICKEN MEAT, STOCK AND BROTH, TOMATO SAUCE, BELL PEPPER, PEPPER FLAKES, BASIL, SALT, AND PEPPER. HEAT TO A BOIL. REDUCE HEAT AND SIMMER, UNCOVERED, FOR 30 MINUTES. IN A SKILLET, HEAT REMAINING 8T. OIL. ADD TORTILLA SLICES, WORKING IN BATCHES IF NECESSARY, AND COOK UNTIL LIGHT BROWN,30-60 SECONDS; DRAIN ON PAPER TOWEL. DIVIDE TORTILLA STRIPS AMONG THE SERVING BOWLS; POUR SOUP ON TOP.