Cooking web notes

Chicken Tortilla Soup

1/2 c Onion; Finely Chopped,
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 cupcs Chicken Broth
1/4 cups Red Bell Pepper, Chopped
1 Tablespoon Red Chiles, Ground
3/4 teaspoon Basil Leaves, Dried
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
15 oz Tomato Puree
1/2 cup Vegetable Oil
10 ea 6"-dia Corn Tortillas
2 cups Chicken Breasts, Cooked

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 1/2cup 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.