Chicken Tortilla Soup

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1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped
2 tb Vegetable Oil 4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped 1 tb Red Chiles; Ground
3/4 ts Basil Leaves; Dried 1/2 ts Salt
1/4 ts Pepper 15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **
6 servings
---------------------------------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.
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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.