| 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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