Step 1

In a heavy soup pot, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes or until golden. Add garlic along with zucchini and corn; cook 3 to 4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup for 15 minutes.

Step 2

Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste. Ladle soup into bowls and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips.

TIP

TIP: Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks. Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.