South of The Border Chicken Soup Recipe

Ingredients
<br>- 3 tablespoons vegetable oil
<br>- 3 (6 inch) corn tortillas, cut into 1/2 inch strips
<br>- ⅓ cup chopped onion
<br>- 1 cup chopped green bell pepper
<br>- 1 clove garlic, minced
<br>- ¼ cup all-purpose flour
<br>- 2 (14 ounce) cans chicken broth
<br>- 2 cups cubed, cooked chicken meat
<br>- 2 cups frozen mixed vegetables
<br>- 1 teaspoon chili powder
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
<br>step 3: Add garlic, stir in flour and gradually stir in chicken broth.
<br>step 4: Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
<br>step 5: Sprinkle with tortilla strips before serving.
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Ingredients
- 3 tablespoons vegetable oil
- 3 (6 inch) corn tortillas, cut into 1/2 inch strips
- ⅓ cup chopped onion
- 1 cup chopped green bell pepper
- 1 clove garlic, minced
- ¼ 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

Directions
step 1: 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.
step 2: Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
step 3: Add garlic, stir in flour and gradually stir in chicken broth.
step 4: Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
step 5: Sprinkle with tortilla strips before serving.

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