Ingredients
- 2 Tbsp oil
- 4 corn tortillas (6-in. diam), stacked, cut in half, then cut crosswise in very narrow strips
- 14 oz each) chicken broth
- 1 -1/2 lb butternut squash, peeled, seeded and cut in 1/2-in. cubes (about 4 cups)
- 1 Tbsp minced garlic
- 1 can (14-1/2 oz) diced tomatoes with green chiles
- 2 cups shredded cooked chicken
- Toppings: cubed avocado, chopped cilantro and lime wedges
Description
Tortilla Soup - The Huffington Post
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