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Volume III
December 23, 2011

Weekly Home / Recipe Center

Chicken Tortilla Soup

Serves 6


1/2 cup onion, finely chopped
1 clove garlic minced
2 teaspoons vegetable oil
4 cups chicken broth
1/2 red bell pepper chopped
1 teaspoon ground red pepper
2 teaspoons basil chopped
2 teaspoons salt
1 teaspoon black pepper
15 ounces tomato purée
1/2 cup vegetable oil
10 corn tortillas cut in 1/2" slices
2 cups chicken, chopped, cooked
avocado slices
Monterey Jack cheese, sliced or shredded

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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