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; ***
Directions
* 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.
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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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