Cut 4 of the tortillas into thin strips. Roughly chop the remaining tortillas.
Heat 1 teaspoon oil in a large pot or Dutch oven over medium-high heat. Once hot, add half the tortilla strips and cook for 4-5 minutes or until golden. Remove to a paper towel-lined plate. Repeat with 1 teaspoon oil and remaining tortilla strips.
Add remaining ½ teaspoon oil to the pot and add the garlic; saute 30-60 seconds or until fragrant. Add the chopped tortilla,s chicken broth and next 9 ingredients (through pepper). Stir and bring to a boil. Reduce heat to medium-low and cover with a lid. Cook for 25-30 minutes, stirring occasionally.
Remove chicken to a cutting board and shred between two forks; return meat to the pot. Stir and serve hot with toppings.