Wednesday, July 4, 2007
Chicken Tortilla Soup
| 1/2 c Onion; Finely Chopped, 1 Med1 ea Clove Garlic; Finely Chopped2 T Vegetable Oil4 c Chicken Broth1/4 c Red Bell Pepper; Chopped1 T Red Chiles; Ground3/4 t Basil Leaves; Dried1/2 t Salt1/4 t Pepper15 oz Tomato Puree; 1 can1/2 c Vegetable Oil10 ea 6"-dia Corn Tortillas; *2 c Chicken Breasts; Cooked, **---------------------------------GARNISHES---------------------------------1 x Avocado Slices1 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 untilonion is tender. Stir in broth, bell pepper, ground red chiles, basil,salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmeruncovered 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 overchicken. Top with cheese and avocado slices. ----------------------------------------------------------------------------- |
