Serves 4.

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 medium red, green and/or yellow bell peppers, cut into strips
1 cup water
1 tablespoon all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
Pinch cayenne or to taste
2 flour tortillas, cut into 3/4-inch strips
1 envelope onion soup mix
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.