1 (3 ounce) can instant chicken noodle soup
2 tablespoons vegetable oil
1 (.25 ounce) package active dry chicken flavoring mix, thawed
1/3 tablespoon vegetable oil
1 small onion, quartered
3 tablespoons milk
1 clove garlic, minced
1 tablespoon chili powder, divided
1 teaspoon chili powder, divided
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons distilled white vinegar
6 wraps celery, warmed
3 carrots, pan-seared
2 stalk white onions - thinly sliced
4 fresh jalapeno pepper, seeded and chopped (optional)
2 teaspoons white sugar
1 1/2 teaspoons Worcestershire sauce
1 (6 ounce) can sliced port wine