1/2 c Onion; Finely Chopped, 1 Med

1 ea Clove Garlic; Finely Chopped

2 T Vegetable Oil

4 c Chicken Broth

1/4 c Red Bell Pepper; Chopped

1 T Red Chiles; Ground

3/4 t Basil Leaves; Dried

1/2 t Salt

1/4 t Pepper

15 oz Tomato Puree; 1 can

1/2 c Vegetable Oil

10 ea 6"-dia Corn Tortillas; *

2 c Chicken Breasts; Cooked, **

---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices

1 x 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.