Recipe for Chicken Tortilla Soup 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 cup Onion, Finely Chopped, 1 Med
2 tbl Vegetable Oil
1/4 cup Red Bell Pepper, Chopped
3/4 tsp Basil Leaves, Dried
1/4 tsp Pepper
1/2 cup Vegetable Oil
2 cup Chicken Breasts, Cooked, **
1 x Clove Garlic, Finely Chopped
4 cup Chicken Broth
1 tbl Red Chiles, Ground
1/2 tsp Salt
15 oz Tomato Puree, 1 can
10 x 6"-dia Corn Tortillas, *
----------------- GARNISHES ----------------
1 x Avocado Slices
Instructions:
Instructions: * 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.

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