Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion; Finely Chopped, 1 Med 1/2 t Salt
1 ea Clove Garlic; Finely Chopped 1/4 t Pepper
2 T Vegetable Oil 15 oz Tomato Puree; 1 can
4 c Chicken Broth 1/2 c Vegetable Oil
1/4 c Red Bell Pepper; Chopped 10 ea 6"-dia Corn Tortillas; *
1 T Red Chiles; Ground 2 c Chicken Breasts; Cooked, **
3/4 t Basil Leaves; Dried

-------------------------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.
~------------------------------------------------------
~----------------- 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.

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