Chicken Tortilla Soup

4 corn tortillas, cut in narrow strips
2 14.5 oz cans chicken broth
1 medium zucchini, cut in 3/4 in. thich half rounds
1/2 tsp minced garlic
1/2 tsp ground cumin
1 cup corn
1 16 oz can red kidney beans, rinsed
1 1/2 cups large shreds of cooked chicken
1 large tomato, cut in 1 in chunks
1/2 cup cilantro, chopped

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


*Has garlic, onion and celery listed or in chicken broth; check canned beans ingredients
**Can be altered not to have garlic and onion by omitting and making your own chicken broth