Ingredients

• 3  6-inch corn tortillas, cut in strips
• 2  tablespoons cooking oil
• 1  cup purchased red or green salsa
• 2  14-ounces cans reduced sodium chicken broth
• 2  cups cubed cooked turkey (12 ounces)
• 1  large zucchini, coarsely chopped
•   Lime wedges (optional)
•   Sour cream and cilantro (optional)

Directions

1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.

2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.