Chicken Tortilla Soup | Recipe Finder

Ingredients

• 4 corn tortillas, halved, then cut crosswise in narrow strips
• 2 cans (14 1/2 oz each) chicken broth
• 1 medium zucchini, cut in 3/4-in.-thick half-rounds
• 1/2 tsp each minced garlic and ground cumin
• 1 cup corn
• 1 can (16 oz) red kidney beans, rinsed
• 1 1/2 cups large shreds cooked chicken
• 1 large ripe tomato, cut in 1-in. chunks
• 1/2 cup chopped cilantro