Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5
Melanie Barnard
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

366 calories; fat 9.3g; saturated fat 3.1g; mono fat 3.9g; poly fat 1.4g; protein 29.8g; carbohydrates 40.3g; fiber 5.3g; cholesterol 67mg; iron 3.4mg; sodium 652mg; calcium 104mg.
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