Yield: 6 servings
|3 tablespoons||Vegetable oil|
|3||Corn tortillas cut in 1/2" strips|
|⅓ cup||Chopped onion|
|⅔ cup||Chopped red and green pepper|
|2 cans||Chicken broth (12 oz)|
|1 teaspoon||Chili powder|
|2 cups||Cooked chicken, cubed|
|1 can||VEG-ALL Mixed Vegetables, with liquid (16 oz)|
1. Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper towel-lined plate.
2. Add onion and pepper to skillet and cook until soft.
3. Add garlic and stir in flour; then gradually stir in chicken broth.
4. Add remaining ingredients and heat through.