1/2 c Onion; Finely Chopped, 1 Med
2 tb Vegetable Oil
1/4 c Red Bell Pepper; Chopped
3/4 ts Basil Leaves; Dried
1/4 ts Pepper
1/2 c Vegetable Oil
2 c Chicken Breasts; Cooked, cut up and shredded
1 Clove Garlic; Finely Chopped
4 c Chicken Broth
1 tb Red Chiles; Ground
1/2 ts Salt
15 oz Tomato Puree; 1 can
10 6"-dia Corn Tortillas, cut in to 1/2 inch strips; *
*** 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.