*  Exported from  MasterCook  *
 
                           CHICKEN TORTILLA SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Poultry
                 Mexican                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Onion -- Finely Chopped, 1
                         Med
    1       ea           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 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 chicken
   among 6 bowls; pour broth over chicken.  Top with
   cheese and avocado slices.
  
 
 
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