Tortilla Soup

INGREDIENTS
2 Tbsp oil
4 corn tortillas (6-in. diam), 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-in. cubes (about 4 cups)
1 Tbsp minced garlic1 can (14-1⁄2 oz) diced tomatoes with green chiles
2 cups shredded cooked chicken
Toppings: cubed avocado, chopped cilantro and lime wedges

PREPARATION
1. Heat 1 Tbsp oil in a large nonstick 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 squash 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