Chicken Tortilla Soup

6 Servings

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Chicken Tortilla Soup Ingredients

1 md Onion; finely chopped	1/4 ts Pepper
1 cl Garlic; Finely Chopped	15 oz Tomato Puree; 1 can
2 tb Vegetable Oil	1/2 c Vegetable Oil
4 c Chicken Broth	10 6 6" Corn Tortillas; *
1/4 c Red Bell Pepper; Chopped	2 c Chicken Breasts; Cooked; **
1 tb Red Chiles; Ground	GARNISHES
3/4 ts Basil Leaves; Dried	Avocado Slices
1/2 ts Salt	Cheese; ***

Instructions for Chicken Tortilla Soup

* 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. Source: Texas A & M University Extension Service Posted to TNT - Prodigys Recipe Exchange Newsletter by Bill Spalding on Jul 24, 1997

Main Ingredient: ChickenCuisine: Mexican