South of the Border Chicken Soup

Ingredients

 * 3 tablespoons vegetable oil
 * 3 (6 inch) tortillas (corn preferred), cut into 1/2 inch strips
 * 1 cup chopped green bell pepper
 * 1 clove garlic, minced
 * 1/4 cup all-purpose flour
 * 2 (14 ounce) cans chicken broth
 * 2 cups cubed, cooked chicken meat
 * 2 cups frozen mixed vegetables (optional)
 * 1 teaspoon chili powder

Directions

 * 1) Heat oil in a large stock point.
 * 2) When hot, place tortillas strips and fray, constantly stirring until golden.
 * 3) Remove strips, place on paper towel, trying to allow as much oil be absorbed as possible.
 * 4) Place onion and green bell pepper into the stock pot. Cook over medium heat until as soft as you prefer.
 * 5) Add garlic, stir in flour just for a few seconds. Then gradually stir in chicken broth, making sure the flour dissolves before pouring it all in.
 * 6) Add cooked chicken, chili powder, and optional mixed vegetables and cook until thickened (letting it go until it boils on medium heat is good)
 * 7) Serve. Sprinkle the tortillas strips onto the individual bowls of soup and also eat on the side.