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

Procedures

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.