Barbecue Chicken and Tortilla Soup

• 1/3 cup olive oil
• 2-1/2 qt. boneless skinless chicken breasts, cut into 1/2-inch strips
• 1-1/4 qt. onions, thinly sliced
• 2-1/2 cups green peppers, thinly sliced
• 1-1/4 gal. water
• 1-1/4 qt. BULL'S-EYE Original Barbecue Sauce
• 1/2 cup DURKEE Hot Sauce
• 2 qt. corn tortillas, cut into strips, crisply fried
• 1-1/4 qt. Shredded Monterey Jack cheese

1. Heat oil in large saucepot on medium heat.
2. Add chicken; saute 5 minutes.
3. Add onions and peppers; saute 5 minutes.
4. Add water, barbecue sauce and hot sauce.
5. Bring to boil.
6. Reduce heat to low; simmer 20 minutes, stirring occasionally.
7. Serve topped with tortilla strips and cheese.

olive oil, boneless skinless chicken breasts, onions, green peppers, water, barbecue sauce, hot sauce, corn tortillas, shredded monterey jack cheese

Taken from www.kraftrecipes.com/recipes/barbecue-chicken-tortilla-soup-97373.aspx (may not work)