Chicken tortilla soup
6 servings
Ingredients
| Quantity | 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; *** |
Directions
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.