Thread: Chicken Tortilla Soup

My new favorite chicken tortilla soup


2 T vegetable oil
3 6-inch corn tortillas, cut into strips
2 14-oz can reduced-sodium chicken broth
1 cup prepared red or green salsa
2 cups cubed cooked turkey (10 oz)
1 large zucchini, coarsely chopped

1. In large skillet, heat oil over medium heat. Add tortilla strips; cook until crisp. Using slotted spoon remove tortilla strips; drain on paper towel.
2. In large saucepan, combine broth and salsa; bring to boiling. Add chicken and zucchini; heat through. Serve in bowls and top with tortilla strips. If desired, serve with lime wedges, sour cream, cilantro and/or cheese.