Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Vegetable oil |
3 \N | Corn tortillas cut in 1/2\" strips |
⅓ cup | Chopped onion |
⅔ cup | Chopped red and green pepper |
1 \N | 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.