Heat oil in large sauce pan. Saute onion and bell pepper.
Add chicken, heavy cream, chicken base in water, hot sauce and paprika.
Bring to a boil and simmer covered on low for 30 min or longer for flavors to meld. Season with salt and pepper.
Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
Serve hot with warmed flour tortillas and Spanish Rice. Top with avocado, sour cream, and fried tortillas strips as desired.
