South of the Border Chicken Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I'm not sure where I got this recipe (probably from a magazine), but it was in my to try binder and I made it tonight - husband and I LOVED it and each had 2 bowls. We served it with corn bread on the side. It has a kick in it from the chili powder...very delicious! Enjoy! Ingredients:
3 tablespoons vegetable oil |
3 corn tortillas, cut into 1/2 strips |
1/3 cup chopped onion |
1/3 cup chopped green pepper |
1 garlic clove, minced |
1/4 cup all-purpose flour |
2 (14 1/2 ounce) cans chicken broth |
2 cups cooked chicken, cubed |
1 (15 ounce) can mixed vegetables, undrained |
1 teaspoon chili powder |
Directions:
1. Heat oil in large skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper-towel lined plate.
2. Add onion and green peppers to skillet; cook and stir until soft.
3. Add garlic and stir in flour; gradually stir in chicken broth.
4. Add remaining ingredients (except tortilla strips) and cook until slightly thickened.
5. Sprinkle with tortilla strips before serving.
|
|