| 4 | c Bertolli Classico olive oil |
| 10 | flour tortillas |
| 1 | lb. roast chicken –shredded |
| 1 | tbsp. dry oregano |
| 28 oz. can diced tomatoes | |
| 1 | green bell pepper- diced |
| 1½ | qt. chicken broth |
| The juice from ½ lime | |
| 4 | scallions –sliced |
| 1 | /c c fresh basil –chopped |
| 1 | tsp. ground cumin |
| 1 | tsp. salt + more to taste |
| ¾ | c Queso Blanco cheese –grated |
| 1 | large avocado –seeded & diced |
| Cilantro leaves for garnish | |
| Sour cream for serving |
Heat 3 tbsp. of the olive oil in a heavy bottom pot and sauté the onions and peppers with a pinch of salt until translucent.
Add the tomatoes, cumin, oregano and broth and bring to a gentle simmer and cook for 30 minutes. Add the shredded chicken to the pot and cook just until warmed through, a few minutes. Remove from flame, adjust seasonings and stir in the chopped basil and lime juice.
Meanwhile heat up the rest of the oil in a pot over high heat. Add the tortilla strips and fry until golden brown. Transfer to paper towels to drain.
Ladle the soup into bowls, top with a few tortilla strips, some diced avocado, a dollop of sour cream, some of the cheese and green onions. Garnish with a cilantro leaf.