South of the Border Chicken Soup
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 3 | each |
corn tortillas (6-inch)
cut into 1/2 inch strips |
*
|
| 79 | ml |
onions
chopped |
|
| 158 | ml |
sweet bell peppers
chopped |
*
|
| 1 | each |
garlic cloves
|
|
| 59 | ml |
all-purpose flour
|
|
| 2 | cans |
chicken broth
12 ounces each |
*
|
| 5 | ml |
chili powder
|
|
| 473 | ml |
chicken
cubed, cooked |
|
| 462.4 | ml/g |
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.
