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Tortilla Soup

1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons vegetable oil
4 cup chicken broth
1/4 cup red bell pepper, chopped
1 tablespoon red chiles, ground
3/4 teaspoon basil leaves, dried
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounce can tomato puree
1/2 cup vegetable oil
10 6 inch diameter corn tortillas, cut into 1/2 inch strips
2 cups chicken breasts, cooked and shredded

Garnishes:
avocado Slices
shredded Monterey Jack cheese

Cook and stir onions and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10 inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.