Sopa de Tortilla

Sorry for the delay...Here is the recipe for the Tortilla Soup the Baxters ate on Christmas Eve.

Sopa de Tortilla (Tortilla Soup w/ Chicken)
2 chicken breasts cooked and shredded
½ cup onion, finely chopped
1 clove garlic, finely chopped
2 Tbsp. vegetable oil
4 c. chicken broth
1 or 2 dried red chile, ground (This all depends on how daring you are...and how many kids will be refusing to eat it after burning off a few taste buds.)
¾ tsp. basil leaves (dried)
½ tsp. salt
¼ tsp. pepper
1 (15 oz.) can tomato puree
2 limes sliced
Queso Ranchero (fresh mexican cheese sold in a circle shape by the mexican dairy products)
Avocado
Bag of corn tortilla chips

Boil the two chicken breasts in 5 cups of water (about 1 cup will be lost to evaporation), season with salt and garlic to make a nice chicken broth. Shred chicken after cooked completely, strain and save broth. In large sauce pan cook and stir onions and garlic in 2 tablespoons oil until onion is tender. Stir in broth, ground red chilies, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Divide broken tortilla chips and shredded chicken among 6 bowls; add a few cubes of cheese and avocado; pour broth over mixture...and a little lime makes everything sublime! ¡Buen Provecho!