Chicken Tortilla Soup

Ingredients :

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.

Preparation :

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.