Tortilla Soup with Veggies and Meat

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Contributed by Catsrecipes Y-Group

  • Makes 6 servings




  1. Heat 1 tbsp oil in a skillet.
  2. Fry half the tortillas strips, turning often, 5 minutes or until lightly browned and crisp.
  3. Remove to paper towels to drain.
  4. Repeat with remaining oil and strips.
  5. Bring broth, squash and garlic to a boil in a pot.
  6. Cover reduce heat and simmer 5 minutes or until squash is almost tender.
  7. Add tomatoes and chicken, simmer uncovered 5 minutes or until squash is tender.
  8. Place half the tortilla strips in soup bowls.
  9. Ladle in the soup.
  10. Sprinkle with remaining strips and serve with toppings.