South of the border chicken soup
6 servings
Ingredients
| Quantity | 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) |
Directions
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.