• 4servings
  • 15minutes
  • 309calories

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Ingredients Jump to Instructions ↓

  1. 4 corn tortillas, halved, then cut crosswise in narrow strips

  2. 2 cans (14 1/2 oz each) chicken broth

  3. 1 medium zucchini, cut in 3/4-in.-thick half-rounds

  4. 1/2 tsp each minced garlic and ground cumin

  5. 1 cup corn

  6. 1 can (16 oz) red kidney beans, rinsed

  7. 1 1/2 cups large shreds cooked chicken

  8. 1 large ripe tomato, cut in 1-in. chunks

  9. 1/2 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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