South of the Border Chicken Soup
8
8
Ingredients
| 3 | tablespoons |
vegetable oil
|
|
| 3 | each |
corn tortillas (6-inch)
cut into 1/2 inch strips |
* |
| ⅓ | cup |
onions
chopped |
|
| ⅔ | cup |
sweet bell peppers
chopped |
* |
| 1 | each |
garlic cloves
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cans |
chicken broth
12 ounces each |
* |
| 1 | teaspoon |
chili powder
|
|
| 2 | cups |
chicken
cubed, cooked |
|
| 16 | ounces |
mixed vegetables
with liquid, canned |
Directions
Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden.
Drain on paper towel-lined plate.
Add onion and pepper to skillet and cook until soft.
Add garlic and stir in flour; then gradually stir in chicken broth.
Add remaining ingredients and heat through.
Nutrition Facts
Serving Size 148g (5.2 oz)Amount per Serving
Calories 32846% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 66mg
22%
Sodium 253mg
11%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
10%
Sugars g
Protein
51g
Vitamin A 41%
•
Vitamin C 6%
Calcium 3%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
