Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
2 tablespoons canola oil
2 tablespoons all purpose flour
¼ cup finely chopped onion	Washed, peeled and finely chopped
1 cup finely chopped green bell pepper	Washed, trimmed and finely chopped
1 cup finely chopped red bell peppers	Washed, trimmed and chopped
1 cup diced potatoes	Washed, peeled and diced
1 cup evaporated milk
6 cups reduced sodium chicken
1/2 teaspoon ground black pepper
1 teaspoon garlic, minced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Add the peppers and onions. Cook until tender. Stir in flour.
3	Add remaining ingredients and bring to a boil.
4	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.	Cook until internal temperature reaches 135°F.