• 1 C. onion, diced
  • 4 Cloves of garlic
  • 4 Tbsp. olive oil
  • 1 Red Bell pepper, chopped
  • 3 C. tomato puree
  • 8 C. chicken broth
  • 1 can diced tomatoes
  • 4 t. basil
  • 1/2 t. salt
  • 1 t. pepper
  • 1 1/2 T. hot sauce (Frank's Red Hot Sauce)
  • 1/2 T. Italian seasoning
  • 1 T. parsley
  • 1/2 t. garlic powder
  • 1 t. crushed red pepper
  • 2 chicken breasts, boiled separately then shredded
  • shredded Monterey Jack Cheese
  • 10-20 Corn tortillas cut into thin strips
  • 1/2-1 C. vegetable oil for frying

This isn’t the type of soup to be eaten along with a meal. It is a meal! Quite filling! It’s on my menu for this week!

Directions:

In a large pot, saute onions and garlic in 4 T. olive oil until tender. Then add bell pepper, broth, puree, diced tomatoes, chicken (already cooked) and all seasonings to pot. Simmer uncovered for 1 hour 30 min. Heat 1/2-1 C. oil in skillet until hot. Cook tortilla strips in oil until light golden brown, drain on paper towels. Serve soup with tortilla strips and shredded cheese. Delicious!