---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Poultry, Mexican, Vegetables
       Yield: 6 servings
     1/2 c  Onion; Finely Chopped, 1 Med
       1 ea Clove Garlic; Finely Chopped
       2 T  Vegetable Oil
       4 c  Chicken Broth
     1/4 c  Red Bell Pepper; Chopped
       1 T  Red Chiles; Ground
     3/4 t  Basil Leaves; Dried
     1/2 t  Salt
     1/4 t  Pepper
      15 oz Tomato Puree; 1 can
     1/2 c  Vegetable Oil
      10 ea 6"-dia Corn Tortillas; *
       2 c  Chicken Breasts; Cooked, **
       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.
   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.