Cut tortillas in half, and then cut the halves into 1/4-inch wide strips.
Heat oil over medium-high heat in a large pot, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let them drain on a paper towel-lined plate.
Bring large pot to medium heat, add 4 cups water, chicken, salt, onion, garlic and tomato puree. Cook approximately 25 minutes until chicken is tender.
Take chicken out and let cool. Shred and reserve.
Allow the remaining ingredients from the broth to cool and blend until smooth.
Serve tomato broth in soup bowls and place garnish ingredients in separate plates so your guests assemble their soup to taste.