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1. Fry up the tortilla strips in a skillet with 1 tablespoon of oil until crisp and lightly browned.
2. Drain on paper towels.
3. Add the chicken broth, squash and garlic to a pot and bring to a boil.
4. Cover, lower the heat and simmer until the squash is tender, which takes about 5 minutes.
5. Add the chicken and tomatoes and simmer for another 5 minutes.
6. To serve, place some of the tortilla strips into the soup bowls and ladle in the soup.
7. Sprinkle with remaining strips and serve with toppings.
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