South of the border chicken soup

Yield: 6 servings

Measure Ingredient
3 tablespoons Vegetable oil
3 Corn tortillas cut in 1/2" strips
⅓ cup Chopped onion
⅔ cup Chopped red and green pepper
1 Garlic clove
¼ cup Flour
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.

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