CHICKEN TORTILLA SOUP

1 medium onion; finely chopped

1 clove garlic; finely chopped

2 tablespoons vegetable oil

4 cups low-sodium chicken broth

1/4 cup red bell pepper; chopped

1 tablespoon red chiles; ground

3/4 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1 (15 oz.) can tomato puree

1/2 cup vegetable oil

10 (6-inch) corn tortillas; cut into 1/2-inch strips

2 cups boneless, skinless chicken breasts; cooked & shredded

1 cup Monterey Jack cheese; shredded

1 avocado (optional)

1. Cook and stir onions and garlic in 2 tablespoons of oil in a 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilles, basil, salt, pepper and tomato puree. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes.

2. Heat 1/2 cup oil in a 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, if using.

Yields 6 servings

SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(

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