Chicken Tortilla Soup

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion; finely chopped - 1 med
1		Garlic - finely chopped
2 tablespoons	30ml	Vegetable oil
4 cups	948ml	Chicken broth
1/4 cup	36g / 1.3oz	Red bell pepper - chopped
1 tablespoon	15ml	Red chiles - ground
3/4 teaspoon	3.8ml	Basil leaves - dried
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
15 oz	426g	Tomato puree - 1 can
1/2 cup	118ml	Vegetable oil
10		- dia corn tortillas - *
2 cups	125g / 4.4oz	Chicken breasts; cooked - **
		Garnishes
		Avocado slices
		Cheese - ***

Recipe Instructions

* 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.

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 1/2 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.

Source:
BETTER HOMES AND GARDENS MAGAZIINE -- SEPTEMBER 1996

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