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.