South Of The Border Chicken Soup

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 3 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1/3 cup chopped onion
• 1 cup chopped green bell pepper
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 2 (14 ounce) cans chicken broth
• 2 cups cubed, cooked chicken meat
• 2 cups frozen mixed vegetables
• 1 teaspoon chili powder

Recipe

• heat oil in large stock pot; add tortilla strips and fry, stirring until golden. once golden remove tortillas and place on paper towel, lined plate. try absorbing as much oil as possible.
• place onion and bell pepper into stock pot, over medium heat, and cook until soft.
• add garlic, stir in flour and gradually stir in chicken broth.
• add cooked chicken, frozen vegetables and chili powder and cook until thickened.
• sprinkle with tortilla strips before serving.