Chicken Tortilla Soup

Ingredients:
1/4 cup finely chopped onions
1/2 each finely chopped garlic clove
3 teaspoons vegetable oil
2 cups chicken broth
2 tablespoons chopped red bell peppers
1 1/2 teaspoons chili pepper flakes
3/8 teaspoon basil leaves, dried
1/4 teaspoon salt
1/8 teaspoon pepper
7 1/2 ounces tomato puree
1/4 cup vegetable oil
5 each corn tortillas, cut into 1/2" strips
1 cup cooked chicken breast, cut up or shredded

Garnishes:
1/2 avocado, sliced
Monterey Jack cheese

Directions:
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 between two bowls; pour broth over chicken. op with cheese and avocado slices.

Makes 2 Servings.