8 Flour Tortillas5 cups Fat-free Chicken Broth4 Boneless, Skinless Chicken Breasts3 cups Frozen Mixed Vegetables1 tsp. Curry Powder1/2 tsp. Crushed dried Thyme2 cups 1% Low fat Milk1/3 cup All-purpose Flour1 Green Onion slicedSalt and Pepper to taste
Sopa de Vegetales cremosa
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!