8 Mission® Fat Free Flour Tortillas 5 cups Fat-free Chicken Broth 4 Boneless, Skinless Chicken Breasts 3 cups Frozen Mixed Vegetables 1 tsp. Curry Powder 1/2 tsp. Crushed dried Thyme 2 cups 1% Lowfat Milk 1/3 cup All-purpose Flour 1 Green Onion sliced Salt and Pepper to taste.
1. Gently press tortillas into 8 ungreased large muffin cups, pleating them to fit. Bake in a 350 degree oven for about 15 minutes, or until lightly browned and crisp. 2. In a large saucepan, combine chicken broth, chicken, frozen vegetables, curry and thyme. Bring mixture to boil; reduce heat and simmer 15 minutes. Whisk together milk and flour until flour is dissolved; stir into soup. 3. Cook and stir until mixture thickens, then simmer 2 minutes more. Season with salt and pepper to taste. Place tortilla bowls into soup bowls, ladle soup into tortillas. Sprinkle green onion on top.