Chicken Tortilla Soup

1 medium onion, finely chopped
1 clove garlic
2 Tbsp vegetable oil
4 cups chicken broth
¼ bell pepper, finely chopped
1 tsp ground red chilies
¾ tsp dried basil leaves
½ tsp salt
¼ tsp pepper
1 – 10oz can tomato puree
1 – 15oz can tomatoes
2 cup cooked chicken
Cook and stir onion and garlic in 2 tbsp oil in 4 qt Dutch oven until onion is tender. Stir in broth, bell pepper,
ground red chilies, basil, salt, pepper, and tomato puree and tomatoes. Heat to boiling. Reduce heat. Simmer
uncovered 30 minutes. Add about ½ cup fresh lime juice if you want a tangier flavor.
Serve with tortilla chips and cheddar cheese sprinkled on top.