1 medium zucchini, halved lengthwise then sliced across 3/4 inch thick - in a non stick pan, toast for 10 minutes.
1/2 tsp of minced garlic
1/2 tsp of ground cumin
1 cup fresh corn
1 can red kidney beans
1 and 1/2 cup shredded chicken
1 large tomato cut in 1 inch chuncks
1/2 cup chopped cilantro
Coat a 5 to 6 quart pot, add tortilla strips and cook for five minutes, turn often to toast.
Remove to paper towel. Add broth, zucchini, garlic and cumin to pot. Bring to a boil. Lower heat to simmer for three minutes. Add corn and beans, cook two minutes. Stir in remaing ingredients and heat. Serves four.