Tortilla Soup with Veggies and Meat

TORTILLA SOUP

2 tbs oil 4 corn tortillas, stacked, cut in half, then cut crosswise in very narrow strips 3 cans 14 oz each chicken broth 1 1/2 pounds butternut squash, peeled, seeded and cut in 1/2 inch cubes 1 tbs minced garlic 14.5 oz can diced tomatoes with green chiles TOPPINGS---Cubed Avocado, Chopped Cilantro, and Lime Wedges.

Heat 1 tbs oil in a skillet. Fry half the tortillas strips, turning often, 5 min. 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 pot. Cover reduce heat and simmer 5 min. or until squash is almost tender. Add tomatoes and chicken, simmer uncovered 5 min. or until squash is tender.

Place half the tortilla strips in soup bowls. Ladle in the soup. Sprinkle with remaining strips and serve with toppings. MAKES 6 SERVINGS OF TORTILLA SOUP.*

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 * Catsrecipes Y-Group