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   1/2 cup onions, finely chopped
   1 clove garlic minced
   2 teaspoons vegetable oil
   4 cups chicken broth
   1/2 red bell pepper chopped
   1 teaspoon ground red pepper
   2 teaspoons basil chopped
   2 teaspoons salt
   1 teaspoon black pepper
   15 ounces tomato purée
   1/2 cup vegetable oil
   10 corn tortillas cut in 1/2" slices
   2 cups chicken, chopped, cooked
   Avocado slices
   Monterey jack cheese sliced or shredded


In a 4 quart Dutch oven, saute the onions and garlic in 2 T oil until tender. Stir in the broth, red bell pepper, ground red pepper, basil, salt, 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 on paper towels. To serve, divide the tortilla strips and cooked chicken between 6 bowls; pour broth over chicken. Top with cheese and avocado slices.