Chicken Tortilla Soup

Title: CHICKEN TORTILLA SOUP

Categories: Soups, Poultry, Mexican, Vegetables

Yield: 6 servings

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.

--

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

30 minutes. Heat

1/2 cup oil in 10-inch skillet until hot.

30 to 60 seconds;

drain. Divide tortilla strips and chicken among 6 bowls; pour broth over

chicken. Top with cheese and avocado slices. --