Name: Chicken Tortilla Soup
Ingredients: 1 md Onion; finely chopped; 1 cl Garlic; Finely Chopped; 2 tb Vegetable Oil; 4 c Chicken Broth; 1/4 c Red Bell Pepper; Chopped; 1 tb Red Chiles; Ground; 3/4 ts Basil Leaves; Dried; 1/2 ts Salt; 1/4 ts Pepper; 15 oz Tomato Puree; 1 can; 1/2 c Vegetable Oil; 10 6" Corn Tortillas; *; 2 c Chicken Breasts; Cooked; **; Avocado Slices; Cheese; ***

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Mexican	Chicken, Soups & ste, Mexican	6	Servings

INGREDIENTS

1	md	Onion; finely chopped
1	cl	Garlic; Finely Chopped
2	tb	Vegetable Oil
4	c	Chicken Broth
1/4	c	Red Bell Pepper; Chopped
1	tb	Red Chiles; Ground
3/4	ts	Basil Leaves; Dried
1/2	ts	Salt
1/4	ts	Pepper
15	oz	Tomato Puree; 1 can
1/2	c	Vegetable Oil
10		6" Corn Tortillas; *
2	c	Chicken Breasts; Cooked; **
		Avocado Slices
		Cheese; ***

INSTRUCTIONS

GARNISHES
* 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.
Source: Texas A & M University Extension Service
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Bill Spalding
<billspa@icanect.net> on Jul 24, 1997

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