Ingredients
1 tbsp butter
½ cup onion, pre-chopped
2 cups boneless skinless chicken breasts, chopped roasted
10 oz frozen mixed vegetables, thawed
1 ½ cups water
1 tbsp all-purpose flour
1 can fat-free chicken broth, (14 oz) or less-sodium
¼ tsp salt
¼ tsp black pepper
1 bay leaf
8 flour tortillas, cut into ½-inch strips
1 tbsp fresh parsley, chopped
Preparation
Melt butter in a large saucepan over medium-high heat.
Add onion; sauté 5 minutes or until tender.
Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth.
Gradually stir broth mixture into chicken mixture.
Stir in salt, pepper, and bay leaf; bring to a boil.
Reduce heat, and simmer 3 minutes.
Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften.
Remove from heat; stir in parsley.
Discard bay leaf. Serve immediately.
