Harvest Soup

3 tortillas, cut in strips
2 T oil
1 cup salsa
2 14-oz cans chicken broth
2 cups cubed, cooked chicken breast
1 small can of corn
1 large zucchini, coarsely chopped
sour cream

In a large saucepan combine salsa and chicken broth; bring to a boil over med-high heat. Stir in chicken, corn and zucchini; heat through.Meanwhile, in a large skillet, cook tortilla strips in hot oil until crisp. Drain on paper towel.Serve soup in bowls, top with tortilla strips and sour cream. 3-4 servings.