Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped
2 Teelöffel
Vegetable Oil 4 c Chicken Broth
1/4 Tasse
Red Bell Pepper; Chopped 1 T Red Chiles; Ground
3/4 Teelöffel
Basil Leaves; Dried 1/2 t Salt
1/4 Teelöffel
Pepper 15 oz Tomato Puree; 1 can
1/2 Tasse
Vegetable Oil 10 ea 6"-dia Corn Tortillas; *
2 Tasse
Chicken Breasts; Cooked, ** Garnishes
1
Avocado Slices 1 x Cheese; ***
die Zubereitung:
* 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. ~- 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.
