------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Chicken Tortilla Soup
 Categories: Soups Poultry Mexican Vegetables  
   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, ** 
       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.