Recipe: South of the Border Chicken Soup (Veg-All, 1992)

SOUTH OF THE BORDER CHICKEN SOUP

3 tbsp. vegetable oil
3 corn tortillas cut in 1/2-inch strips
1/3 cup chopped onion
2/3 cup chopped green and red bell pepper
1 clove garlic
1/4 cup flour
2 cans (12 oz.) chicken broth
1 tsp. chili powder
2 cups cooked chicken, cubed
1 (16 oz.) can VEG-ALL Mixed Vegetables, with liquid

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.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992