Arizona Chicken-Tortilla Soup Recipe

Place tortilla strips on a baking sheet coated with cooking spray, and bake at 350 degrees for 10 to 15 minutes or until golden and crisp. Set aside.

Place onion, 1 cup tomato, garlic, and oregano in container of an electric blender, and process until pureed.

Transfer puree to a large saucepan, and simmer 5 minutes, stirring constantly. Stir in water and bouillon granules, and bring to a boil. Reduce heat, and add chicken breasts; simmer 15 to 20 minutes or until chicken is done.

Remove chicken from soup, keeping soup warm. Let chicken cool to touch; bone and cut meat into cubes. Return chicken to soup. Cook over low heat until thoroughly heated.

Ladle soup into soup bowls. Divide tortilla strips, 1 cup tomato, avocado, cheese, and chili pepper among bowls, and serve immediately.