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Easy Tortilla Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 35 min
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
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