Chicken Tortilla Soup

Cooking Instructions

Coat a 5- to 6-qt pot or Dutch oven with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a paper towel or plate.

Add broth, zucchini, garlic and cumin to pot; bring to a boil. Reduce heat, cover and simmer 3 minutes, or until zucchini is crisp-tender.

Stir in tortilla strips, corn and beans; continue to simmer 2 minutes until tortillas soften. Stir in remaining ingredients; heat through.