Preheat oven to 375 degrees.
Heat the oil in a heavy 3-quart pot. Add the chicken and sauté until lightly browned.
Add the onion and sauté until softened.
Stir in the garlic, pepper, cilantro, tomato, jalapenos, seasonings and hominy.
Cook for a couple of minutes to concentrate flavors. Add the broth and simmer for 20 minutes.
Cut the tortillas in strips and bake in the oven until crisp, about 10 to 12 minutes.
Crush half of the tortillas and stir into the soup. Simmer for 15 minutes.
Ladle the soup into bowls and garnish with the remaining tortilla strips.
