|4||c Bertolli Classico olive oil|
|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|
|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.