Ingredients
- 6 dia corn tortillas
- 1 clove garlic
- 1 chiles (red)
- 1 cheese
- 950 ml chicken broth
- 280 gr tomato puree
- 280 gr chicken breasts
- 120 ml vegetable oil
- 60 gr onion
- 34 gr bell pepper (red)
- 10 ml vegetable oil
- 1 gr basil leaves
- 1 gr salt
- 1 gr pepper
- 1 slice avocado
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.
