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1. Fry half of the tortilla strips in a skillet with 1 tablespoon of oil for 5 minutes or until crisp.
2. Drain on paper towel lined plates.
3. Repeat until done.
4. Add the garlic, squash and chicken broth to a pot and bring to a boil.
5. Lower the heat and simmer, covered, until the squash is tender, which takes about 5 minutes.
6. Add the chicken and tomatoes and simmer for another 5 minutes.
7. To serve, ladle the soup into bowls with some tortilla strips, with the desired toppings.
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