In a 1-gallon freezer bag combine chicken, zucchini, salsa, corn, and sweet pepper. Squeeze air from bag, seal, and freeze for up to 1 month.
To serve, in a large skillet cook tortilla strips, half at a time, in hot oil over medium heat for 3 to 5 minutes or until crisp. Using a slotted spoon, remove strips and drain on paper towels.
In a large saucepan bring broth to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Top each serving with tortilla strips. If desired, sprinkle with cilantro and serve with lime wedges.