Title: South of the Border Chicken Soup
Categories: Soups, Poultry
Yield: 6 Servings

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)

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