Chicken Tortilla Soup

[TheKid]

::serves about 4::

**3 corn tortillas, halved, then cut crosswise into narrow strips (about the size of linguine noodles)
**2 cans (14.5) each chicken broth (I used 1 can swanson then re-filled the can with my box-stock)
**1 medium zucchini, cut 3/4-in. thick half-rounds
**1-2 cloves minced garlic
**1/2 tsp ground cumin
**1/2 can (16 oz) corn, DRAINED
**1/2 can (16 oz) LIGHT red kidney beans, DRAINED
**1 1/2 C large shredded cooked chicken (I used one big breast and a smaller one about the size of my palm...turned out good. I would either roast them with seasoning like fajita or taco, or grill it rubbed with seasoning. A leftover roitisserie chicken would be good too!).
**1 can (16 oz) ROTEL tomatoes w/ green chili's (we used mild but use the original if you don't want too much heat...some of the guys @ matt's work couldn't eat it b/c it was too spicy for them)
**a shake or two of red pepper flakes


Coat a 5-6qt 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 to drain oil.

Add broth, zucchini, red pepper flakes, garlic & cumin to pot; bring to a boil. Reduce heat, cover and simmer about 5 minutes until zucchini is the desired tenderness.

Stir in the remining ingredients; simmer for another 2 minutes until tortillas are softened (they're like the noodles haha).