Chicken Tortilla Soup

2 Tbsp. olive oil
4 (6-in.) corn tortillas, stacked, cut in half, then cut crosswise in thin strips
3 (14-oz.) cans low-sodium chicken broth
1/2 tsp. ground cumin*
1/2 tsp. chili powder*
1 1/2 lbs. (about 4 cups) butternut squash, peeled, seeded and cut in 1⁄2-in. cubes
1 Tbsp. garlic, minced
1 (14 1⁄2-oz.) can diced tomatoes with green chiles (I used one can of Rotel)
2 cups shredded cooked chicken
Fresh cilantro, leaves coarsely chopped
Lime wedges

 

Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Fry half the tortilla strips, turning often, 5 min. or until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.

Bring broth, squash and garlic to a boil in a large pot. Cover, reduce heat and simmer 5-10 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. Sprinkle with remaining strips and chopped cilantro. Serve with lime wedges.

*Although they’re not in the original recipe, I added the cumin and chili powder to the broth. Use your discretion.

Ina Garten’s recipe for cooking chicken:
2 chicken breasts, bone-in, skin-on. Sprinkle chicken with salt and pepper and roast in a 350 degree oven for 40 to 45 minutes.  Cool, then slice or shred for your recipes.

Serves 6
WW PP per serving, including tortilla strips: 6