Tortilla Soup (serves 6)

Ingredients
2 TBSP oil
4 corn tortillas (6 inch diameter), stacked, cut in half, then cut crosswise in very narrow strips
3 cans (14 oz each) chicken broth
1+1/2 lb butternut squash, peeled, seeded and cut in 1/2 inch 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

Instructions
1. Heat 1 TBSP oil in a large nontick 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 sqush 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.

From Woman's Day Magazine.