*  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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