Title: South of the Border Chicken Soup
Categories: Soup Poultry
Yield: 6 Servings

3	tb	Vegetable oil
3		Corn tortillas cut in 1/2" strips
1/3	c	Chopped onion
2/3	c	Chopped red and green pepper
1		Garlic clove
1/4	c	Flour
2	cn	Chicken broth (12 oz)
1	ts	Chili powder
2	c	Cooked chicken, cubed
1	cn	VEG-ALL Mixed Vegetables, with liquid (16 oz)

1. Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper towel-lined plate.

2. Add onion and pepper to skillet and cook until soft.

3. Add garlic and stir in flour; then gradually stir in chicken broth.

4. Add remaining ingredients and heat through.

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