Chicken Tortilla Soup

• 4 corn tortillas
• 2 can chicken broth
• 1 medium zucchini
• 1/2 tsp. each minced garlic and ground cumin
• 1 c. corn
• 1 can red kidney beans
• 1 1/2 c. large shreds cooked chicken
• 1 large ripe tomato
• 1/2 c. Chopped cilantro

1. Coat a 5- to 6-qt pot or Dutch oven with nonstick spray; heat over medium heat.
2. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted.
3. Remove to a paper towel or plate.
4. Add broth, zucchini, garlic and cumin to pot; bring to a boil.
5. Reduce heat, cover and simmer 3 minutes, or until zucchini is crisp-tender.
6. Stir in tortilla strips, corn and beans; continue to simmer 2 minutes until tortillas soften.
7. Stir in remaining ingredients; heat through.

corn tortillas, chicken broth, zucchini, garlic, corn, red kidney beans, chicken, tomato, cilantro

Taken from www.delish.com/recipefinder/chicken-tortilla-soup-121362 (may not work)