Chicken tortilla soup

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.

Similar recipes