Total Calories: 734
In a 4 quart Dutch oven, sauté the onions and garlic in 2 tablespoons oil until tender. Stir in the broth, red bell pepper, ground red pepper, basil, salt, 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 on paper towels. To serve, divide the tortilla strips and cooked chicken between 6 bowls pour broth over chicken. Top with cheese and avocado slices.
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