Chicken tortilla soup
Yield: 6 Servings
Ingredients:
- 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 ** MMMMM-------------------------GARNISHES------------------------------
- 1 x Avocado Slices
- 1 x Cheese; ***
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.
