South of The Border Chicken Soup
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Description
This is a very quick and easy chicken soup recipe to make and very savory as well.
Ingredients
- 3 tablespoons vegetable oil
- 3 (6 inch) corn tortillas, cut into 1/2 inch strips
- ⅓ cup chopped onion
- 1 cup chopped green bell pepper
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 2 (14 ounce) cans chicken broth
- 2 cups cubed, cooked chicken meat
- 2 cups frozen mixed vegetables
- 1 teaspoon chili powder
Directions
- 1. Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
- 2. Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
- 3. Add garlic, stir in flour and gradually stir in chicken broth.
- 4. Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
- 5. Sprinkle with tortilla strips before serving.
Nutrition Facts
serving: 6 servings
calories: 234.7 kcal
carbohydrates: 20.1 g
protein: 16.8 g
saturated fat: 1.5 g
cholesterol: 38.3 mg
sodium: 686.5 mg
fiber: 3.9 g
sugar: 1.8 g