(6 servings)

1/2 c Onion, Finely Chopped
1 Clove 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
1/2 c Vegetable Oil
10 6" Dia. Corn Tortillas *
2 c Chicken Breasts, Cooked **

GARNISHES:
Avocado Slices
Cheese ***

* 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.