Chicken Tortilla Soup recipe

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.
--------------------------------------------------------------------------

Procedures:
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.