Makes:
6 servings
Total Time:
35 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 Tbsp. oil
- 4 corn tortillas (6-inches diameter), stacked, cut in half, and then cut crosswise in very narrow strips
- 3 cans (14-ounce each) chicken broth
- 1-1/2 pounds butternut squash, peeled, seeded and cut in 1/2-inch cubes (about 4 cups)
- 1 Tbsp. minced garlic
- 1 can (14-1/2 ounces) diced tomatoes with green chilies
- 2 cups shredded cooked chicken
- Toppings: cubed avocado, chopped cilantro and lime wedges
make it
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Fry half the tortilla strips, turning often, 5 minutes or until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.
Bring broth, squash and garlic to a boil in a 3-quart pot. Cover, reduce heat and simmer 5 minutes or until squash is almost tender. Add tomatoes and chicken; simmer, uncovered, 5 minutes or until squash is tender.
Place half the tortilla strips in soup bowls. Ladle in soup. Sprinkle with remaining strips and serve with toppings.
Notes
