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1
Add canola oil to heavy-bottomed 12-inch cast iron pan and set over high heat until shimmering, about 2 minutes (test oil temperature by dropping single tortilla strip in-it should bubble rapidly). Add strips and stir well to coat with oil. Stir once per minute until strips begin to stiffen and color, about 2 minutes. Reduce heat to medium and continue to cook, stirring frequently, until strips are as crisp and tanned, a few minutes longer. Use slotted spoon to remove to paper-towel-lined plate and salt lightly.
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2
Heat olive oil in a heavy-bottomed three-quart saucepan over medium high heat until shimmering. Add onion, turn heat to medium low, and cook, stirring frequently, until very soft and translucent but not browned, about 10 minutes. Add garlic and chili powder and cook, stirring constantly, until fragrant, about 1 minute.
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3
Pour in broth and bring to a boil. (If using bouillon powder, add water, bring to boil, and stir in powder before proceeding.) Add zucchini to pot, adjust heat so liquid simmers, and simmer 5 minutes. Add tomato and simmer 2 minutes. Add corn (and chicken, if using) and simmer 3 minutes. Taste zucchini for doneness; in the unlikely event that it is not yet ready to eat, simmer a minute or two more. Season to taste with salt and pepper and serve immediately with tortillas, cilantro, and cheese.
