1/2 cup chopped onion
1 teaspoon minced fresh garlic
2 tablespoons butter or margarine
3 (10½-ounce) cans low-sodium chicken broth
1 (16-ounce) jar CHI-CHI?S® Picante Sauce
2 cups cooked, shredded chicken breasts
1/2 cup chopped red bell pepper
1/4 teaspoon coarsely ground pepper
2 bay leaves
1/2 cup vegetable oil
6 (6-inch) corn tortillas, cut into ½-inch strips
2 avocados, peeled and cut into ½-inch pieces
1 cup shredded Cheddar cheese
Sour cream


Instructions
1. In Dutch oven, cook onion and garlic in butter over medium heat, stirring occasionally, until onion is tender.

2. Add chicken broth, picante sauce, shredded chicken, bell pepper, pepper and bay leaves. Bring to a boil. Cover; reduce heat to low. Simmer, stirring occasionally, 20 minutes.

3. Remove bay leaves. In large skillet, heat oil over medium heat until hot. Fry tortilla strips in oil until light golden brown. Drain. Divide tortilla strips among 6 serving bowls; ladle soup over strips. Top with avocado, shredded cheese and sour cream.