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.