| 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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