* Corn Tortillas should be cut into 1 cm 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 litre 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 half cup oil in 25 cm 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.