Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Onion; Finely Chopped, 1 Med |
1 each | Clove Garlic; Finely Chopped |
2 tablespoons | Vegetable Oil |
4 cups | Chicken Broth |
¼ cup | Red Bell Pepper; Chopped |
1 tablespoon | Red Chiles; Ground |
¾ teaspoon | Basil Leaves; Dried |
1 x | Avocado Slices |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
15 ounces | Tomato Puree; 1 can |
½ cup | Vegetable Oil |
10 eaches | 6\"-dia Corn Tortillas; * |
2 cups | Chicken Breasts; Cooked, ** |
1 x | Cheese; *** |
GARNISHES
* Corn Tortillas should be cut into ½-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 ½ 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.