Yield: 4 servings (serving size: about 1 1/2 cups)
Total: 20 Minutes
1 tablespoon butter 1/2 cup prechopped onion
2 cups chopped roasted skinless, boneless chicken breast
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch-wide strips
1 tablespoon chopped fresh parsley
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