Title: Chicken Tortilla Soup
Categories: Soup Mexican Vegetable Poultry
Yield: 6 Servings
| 1/2 | c | Onion, Finely Chopped |
| 1 | | 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 |
| 1/2 | c | Vegetable Oil |
| 10 | | 6" Dia. Corn Tortillas * |
| 2 | c | Chicken Breasts, Cooked ** |
| 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.
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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.