Mexican Tortilla Soup
FOODday January 10, 2006
4 corn tortillas
2 tbsp vegetable oil, divided
6 cups chicken broth
1-1/2 pounds butternut squash, peeled and cut into 1/2inch cubes (about 4 cups)
1 tbsp minced garlic
1 14-1/2 ouncecan diced tomatoes with green chiles
2 cups shredded cooked chicken
diced avocado, lime wedges and chopped fresh cilantro (garnish)
Stack tortillas and cut in half; cut both halves in very narrow strips. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Fry half the tortilla strips, torning often, 5 minutes or until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.
In a 3 qt pot bring broth, squash and garlic to a boil; cover, reduce heat to low and simmer 5 minutes or until squash is almost tender. Add tomatoes and ckicken; simmer uncovered, 5 minutes or until wquash is tender.
Divide half the tortilla strips amoung soup bowls. Ladle in soupl top with remaining tortilla strips. Serve with small bowls of avocado, lime and cilantro.
From "The New Woman's Day Cookbook"
Posted by Chrissie at February 16, 2006 09:52 PM