| Courtesy of Mission Foods
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Recipe
Ingredients:
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. |  |
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Recipe Instructions:
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.
Enjoy this delicious chicken soup Mexican recipe! |
Type of recipe: Soups
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| Preparation
Time (min): |
| Cook
Time (min): 30 |
| Prep
Tool: Oven |
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