Servings: 6
1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t 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
en
among 6 bowls; pour broth over
en. Top with cheese and avocado
slices.
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