1/2 c. onion, finely chopped
1 clove garlic, finely chopped
2 tbsp. plus 1/2 c. oil
4 c. chicken broth
1/4 c. red bell pepper, finely chopped
1 tsp. ground red chilies
3/4 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
15 oz. tomato puree
10 corn tortillas, in 1/2 in. squares
2 c. cooked chicken

Cook onion and garlic in 2 Tbsp. oil until tender. Stir in broth, bell pepper, chilies, basil, salt, pepper, and puree. Heat to boiling, reduce heat and summer, uncovered, for 30 min. Heat 1/2 c. oil in skillet and cook tortilla squares and chicken into 6 bowls and pour soup over. Top with shredded cheese, if desired.