Tortilla Soup with Veggies and Meat

Description
Contributed by Catsrecipes Y-Group
 * Makes 6 servings

Ingredients

 * 2 tbsp oil
 * 4 corn tortillas, stacked, cut in half, then cut crosswise in very narrow strips
 * 3 cans (14 oz each) chicken broth
 * 1½ pounds butternut squash, peeled, seeded and cut in ½ inch cubes
 * 1 tbsp minced garlic
 * 14½ oz can diced tomatoes with green chiles

Toppings

 * cubed avocado
 * chopped cilantro
 * lime wedges

Directions

 * 1) Heat 1 tbsp oil in a skillet.
 * 2) Fry half the tortillas strips, turning often, 5 minutes or until lightly browned and crisp.
 * 3) Remove to paper towels to drain.
 * 4) Repeat with remaining oil and strips.
 * 5) Bring broth, squash and garlic to a boil in a pot.
 * 6) Cover reduce heat and simmer 5 minutes or until squash is almost tender.
 * 7) Add tomatoes and chicken, simmer uncovered 5 minutes or until squash is tender.
 * 8) Place half the tortilla strips in soup bowls.
 * 9) Ladle in the soup.
 * 10) Sprinkle with remaining strips and serve with toppings.