Chicken Tortilla Soup

1. 1

   Coat a 5- to 6-qt pot or Dutch oven with nonstick spray; heat over medium heat.

2. 2

   Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted.

3. 3

   Remove to a paper towel or plate.

4. 4

   Add broth, zucchini, garlic and cumin to pot; bring to a boil.

5. 5

   Reduce heat, cover and simmer 3 minutes, or until zucchini is crisp-tender.

6. 6

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

7. 7

   Stir in remaining ingredients; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.