| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Soups | 6 | Servings | |
INGREDIENTS
| 3 | T | 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 | Chicken broth, 12 oz | |
| 1 | t | Chili powder |
| 2 | c | Cooked chicken, cubed |
| 1 | VEG-ALL Mixed Vegetables | |
| with liquid 16 oz |
INSTRUCTIONS
Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper towel-lined plate. Add onion and pepper to skillet and cook until soft. Add garlic and stir in flour; then gradually stir in chicken broth. Add remaining ingredients and heat through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 0mg
Sodium: 851.1mg
Potassium: 273.5mg
Carbohydrates: 14g
Fiber: 1.5g
Sugar: 1.4g
Protein: 13.5g