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South of the border chicken soup

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-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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