4 cups water

4 Tbsp chicken bullion

1 medium onion, diced

2 cloves garlic, chopped

1 Tbsp. olive oil

2 boneless, skinless chicken breasts, diced

1 15 oz. can diced tomatoes

1 15 oz. can tomato puree

½ medium sized red bell pepper

1 tsp. cayenne pepper

½ bunch fresh cilantro, chopped

Corn tortilla strips

Shredded Monterey jack cheese

Sour cream

Fresh cilantro

Avocado

In a large soup pot, sauté onion and garlic in oil until onion is translucent.  

Add water, chicken base, chicken,  tomato puree, diced tomatoes, red peppers, cayenne pepper, and chopped cilantro.  Simmer for 30 minutes or until chicken is cooked.

Top with tortilla strips, sour cream, cheese, avocado, and cilantro to taste.