South Of The Border Chicken Soup

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 t 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.