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Ingredients
4 Corn tortillas, halved, then cut crosswise into thin strips
2 (14 1/2 oz) Cans chicken broth
1 Medium zucchini, cut into 3/4� thick half-rounds
1/2 Teaspoon garlic, minced
1/2 Teaspoon Ground cumin
1 Cup corn
1 (16 oz) Can red kidney beans, drained
1 1/2 Cups cooked chicken, cut into bite size pieces
1 Large ripe tomato, cut into 1� chunks
1/2 Cup cilantro, chopped
Instructions
Coat a 5 to 6 quart stock pot or Dutch oven with non-stick spray; heat over medium heat. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a paper towel.
Add broth, zucchini, garlic and cumin to pot and bring to a boil. Reduce heat and simmer 3 minutes, or until zucchini is crisp-tender.
Stir in tortilla strips, corn and beans; continue to simmer 2 minutes or until tortillas are soft. Stir in remaining ingredients and heat through.