Chicken tortilla soup
Yield: 6 servings
Ingredients:
- 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
Instructions:
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.
