Name: South of the Border Chicken Soup
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, with liquid (16 oz)

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Soups, Poultry	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, with liquid (16 oz)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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