Chicken Tortilla Soup Recipe

Ingredients

Directions

1. * 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.
2. Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender.
3. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree.
4. Heat to boiling; reduce heat.
5. Simmer uncovered for 30 minutes.
6. Heat 1/2 cup oil in 10-inch skillet until hot.
7. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain.
8. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken.
9. Top with cheese and avocado slices.