Chicken Tortilla Soup

* 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.
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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.

Source: Texas A & M University Extension Service

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