2 tbsp. Oil
4 6 inch Corn Tortillas
3 14 oz. Cans 99% Fat Free Chicken Broth
1 1/2 lb. Butternut squash
1 tbsp. Minced garlic
1 can (14.5 oz.) Diced Tomatoes with Green Chilies
2 Cups Shredded Cooked Chicken
Garnish: Cubed Avocado, Lime Wedges, Chopped Cilantro

Heat 1 Tbsp. oil in large non-stick skillet over medium heat. Stack tortillas, cut in half then crosswise making narrow strips. Fry half the tortilla strips, turning often, 5 minutes or until lightly browned & crisp. Remove from pan, place on paper towels to drain oil. Repeat with remaining strips.

Bring broth squash & garlic to a boil in a 3 qt. pot. Cover, reduce heat and simmer 5 minutes or until squash is almost tender. Add tomatoes and chicken simmer uncovered 5 minutes or until squash is tender.

Place half the tortilla strips in soup bowls. Ladle in soup, top with remaining tortilla strips.

Pass small small bowls of avocado, lime & cilantro to garnish.