Tortilla Soup with Veggies and Meat

Heat oil in a large pot over medium-high heat. Add the corn tortilla strips and fry, stirring occasionally, until crispy and golden, about 5-7 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain; set aside.

Pour off all but 1 tbsp of the oil remaining in the pot. Add minced garlic and sauté for about 1 minute until fragrant.

Add the butternut squash cubes to the pot and stir to coat with oil. Cook for 3-4 minutes, stirring occasionally.

Pour in the chicken broth and bring to a boil. Reduce heat to medium and simmer for 12-15 minutes until the squash is tender when pierced with a fork.

Stir in the diced tomatoes with green chiles, including their liquid. Simmer for an additional 3-5 minutes to heat through and meld the flavors.

Ladle the soup into bowls and top each serving with a handful of the crispy tortilla strips. Serve immediately while the tortilla strips are still crunchy.