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Chicken tortilla soup
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| 3 6in tortillas | |
| 2 tbsp | veg oil |
| 2 14oz cans | reduced-sodium chicken broth |
| 1 cup | red salsa |
| 2 cups | cooked chicken |
| 1 large | zucchini |
| 1 cup | frozen corn |
Optional: sour cream, avacado, cilantro, lime wedges
1. Cut tortillas in strips, coat with butter, and cook in oven at 425 for 10min
2. Combine broth and salsa over medium-high heat. Stir in chicken, corn and zucchini
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