Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion, Finely Chopped 1/2 ts Salt
1 Clove Garlic, Finely Chopped 1/4 ts Pepper
2 tb Vegetable Oil 15 oz Tomato Puree
4 c Chicken Broth 1/2 c Vegetable Oil
1/4 c Red Bell Pepper, Chopped 10 6" Dia. Corn Tortillas *
1 tb Red Chiles, Ground 2 c Chicken Breasts, Cooked **
3/4 ts Basil Leaves, Dried

---------------------------------GARNISHES---------------------------------
Avocado Slices 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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