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Chi Chi's Chicken Tortilla Soup



CHICKEN TORTILLA SOUP
Chi Chi's Restaurant Recipe

2 tablespoons butter
1/2 cup chopped onion
1 teaspoon minced garlic
3 (10.5 oz.) cans low-sodium chicken broth
1 (16 oz.) jar CHI-CHI' Smooth & Spicy Picante Sauce Mild
2 cups shredded cooked chicken breasts
1/2 cup chopped red bell pepper
2 bay leaves
1/4 teaspoon coarsely ground pepper
1/2 cup vegetable oil
2 avocados, pitted, peeled and cut into 1/2 inch pieces
1 cup shredded Cheddar cheese
sour cream
tortillas, cut into strips

In a Dutch oven, melt butter over medium heat. Add the onions and garlic; cook, stirring occasionally, 5 to 6 minutes or until onion is tender. Add the broth, picante sauce, chicken, bell pepper, bay leaves and black pepper to Dutch oven. Bring to a boil; cover. Reduce heat to low. Cook, stirring occasionally, 20 minutes or until flavors are blended. Remove bay leaves.

In a large skillet, heat oil over medium heat. Fry the tortilla strips in hot oil 2 to 3 minutes or until lightly golden brown; drain. Divide the tortilla strips evenly among 6 bowls; ladle soup over strips. Top with avocados, cheese and sour cream.



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