• 6servings
  • 35minutes
  • 234calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp oil

  2. 4 corn tortillas (6-in. diam), stacked, cut in half, then cut crosswise in very narrow strips

  3. 3 cans (14 oz each) chicken broth

  4. 1-1/2 lb butternut squash, peeled, seeded and cut in 1/2-in. cubes (about 4 cups)

  5. 1 Tbsp minced garlic

  6. 1 can (14-1/2 oz) diced tomatoes with green chiles

  7. 2 cups shredded cooked chicken

  8. Toppings: cubed avocado, chopped cilantro and lime wedges

Instructions Jump to Ingredients ↑

  1. 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.

  2. Bring broth, squash and garlic to a boil in a 3-qt 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.

  3. Place half the tortilla strips in soup bowls. Ladle in soup. Sprinkle with remaining strips and serve with toppings.


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