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2 tablespoons vegetable oil
3 corn tortillas, cut in 1/2-inch strips
1/3 cup chopped onion
2/3 cup chopped green & red pepper
1 clove garlic
1/4 cup flour
2 (12 oz.) cans chicken broth
1 teaspoon chili powder
2 cups cooked chicken, cubed
15 oz. can Veg-all Mixed Vegetables, with liquid
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 tender. Add garlic and stir in flour. Gradually stir in chicken broth. Add remaining ingredients and heat through.
Makes 4 - 6 servings.
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