4 corn tortillas (cut into strips) 4 cups of peeked, seeded and cut, butternut squash 2 cups shredded cooked chicken
1. Fry tortilla strips. 2. Cook until lightly browned. 3. Remove to paper towels to drain. 4. Add squash and tablespoon garlic to broth. 5. Bring pot to a boil. 6. Add chicken and tomatoes. 7. Reduce heat and let simmer for five minutes.