CHICKEN TORTILLA SOUP

Servings: 6
Ingredients:

1/2 c  Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T  Vegetable Oil
4 c  Chicken Broth
1/4 c  Red Bell Pepper; Chopped
1 T  Red Chiles; Ground
3/4 t  Basil Leaves; Dried
1/2 t  Salt
1/4 t  Pepper
15 oz Tomato Puree; 1 can
1/2 c  Vegetable Oil
10 ea 6'-dia Corn Tortillas; *
2 c  Chicken Breasts; Cooked, **

———————————GARNISHES———————————
1 x Avocado Slices
1 x Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~————————————————————————-
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

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