Ingredients

1 tsp. olive oil

2 zucchinis, cubed

29 oz can crushed tomatoes

6 cups chicken broth

1 cup fresh/frozen corn

1 1/2 tsp. cumin

1/2 tsp. cayenne pepper

Shredded chicken

Oil

Corn tortillas

For serving: tortilla chips, lime quarters, avocado slices, shredded pepper jack cheese, cilantro, sour cream

Preparation

  1. Heat oil in stockpot. Add zucchini & saute for 2 minutes.
  2. Add crushed tomatoes, chicken broth, corn, cumin, cayenne & shredded chicken. Heat to a boil.
  3. Tear corn tortillas into strips and fry to crisp chips.

Place a handful of tortillas chips in a soup bowl. Ladle hot soup over the top. Add a generous squeeze of lime to soup. Top with avocado slices, cheese, cilantro, and a dollop of sour cream.