South of the Border Chicken Soup
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)