Ingredients Jump to Instructions ↓

  1. 1 fresh whole chicken

  2. 4 1/2 cups water

  3. 10 tablespoons vegetable oil - divided use

  4. 1/2 cup chopped onion

  5. 1 clove garlic, peeled and chopped

  6. 4 cups chicken broth

  7. 1 (15-ounce) can tomato sauce

  8. 1/4 cup chopped green bell pepper

  9. 1 tablespoon crushed red pepper flakes

  10. 3/4 teaspoon crushed dried basil

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon ground black pepper

  13. 10 corn tortillas, sliced

  14. 1 cup shredded Monterey Jack cheese

  15. 1 avocado, peeled, pitted and sliced

Instructions Jump to Ingredients ↑

  1. In a 3-quart saucepan simmer chicken in water until tender*, about 25 minutes. Remove chicken from stock, straining and reserving stock; allow chicken to cool enough to handle. Separate meat from skin and bone, and dice. Set aside meat and stock. In a large stockpot over medium-high heat, heat 2 tablespoons of the oil and cook onions and garlic until onion is tender, about 3 minutes. Stir in chicken meat, stock and broth, tomato sauce, green bell pepper, red pepper flakes, basil, salt and pepper. Heat to boiling. Reduce heat and simmer, uncovered, for 30 minutes. In a skillet, heat remaining 8 tablespoons (1/2 cup) oil. Add tortilla slices, working in batches if necessary, and cook until light brown, 30 to 60 seconds; drain on paper towel. Divide tortilla strips among the serving bowls; pour soup on top. Top with cheese and avocado.


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