|
1. Spray a Dutch oven with nonstick cooking spray and heat to hot.
2. Add the tortilla strips and toast for 5 minutes.
3. Remove to paper towels to cool.
4. Add the chicken broth, zucchini, garlic and cumin to the Dutch oven and bring the mixture to a boil.
5. Cover, lower the heat and simmer until the zucchini is tender, which takes about 3 minutes.
6. Add the remaining ingredients and stir well.
7. Heat through then serve.
|
