Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 tb Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 tb Red Chiles; Ground
3/4 ts Basil Leaves; Dried
1/2 ts Salt
1/4 ts 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.
~------------------------------------------------------
~----------------- 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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