*  Exported from  MasterCook II  *
 
                           Chicken Tortilla Soup
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Soups & Stews
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Med           Onion -- finely chopped
    1      Cl            Garlic -- Finely Chopped
    2      Tablespoons   Vegetable Oil
    4      Cups          Chicken Broth
      1/4  Cup           Red Bell Pepper -- Chopped
    1      Tablespoon    Red Chiles -- Ground
      3/4  Teaspoon      Basil Leaves -- Dried
      1/2  Teaspoon      Salt
      1/4  tsp           Pepper
   15      oz            Tomato Puree -- 1 can
      1/2  C             Vegetable Oil
   10      6″            Corn Tortillas -- *
    2      C             Chicken Breasts; Cooked -- **
                          -- <Garnishes>
                         Avocado Slices
                         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.
 
 Source:  Texas A & M University Extension Service
 
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