Instructions: Garnish: shredded lettuce, chopped tomatoes, shredded cheddar cheese.

In 12-inch skillet, heat oil over medium-high heat and cook chicken with peppers, stirring occasionally, 5 minutes or until chicken is almost done and peppers are crisp-tender. Stir in onion soup mix blended with water, flour, chili powder, cayenne and garlic powder. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 3 minutes or until chicken is done and sauce is thickened. To serve, turn into serving dish, then top with tortilla strips. Garnish, if desired with shredded lettuce, chopped tomatoes and shredded cheddar cheese.

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