Turkey Tortilla Soup

Turn that leftover turkey from Thanksgiving into soup.

• 3 6-inch corn tortillas, cut in strips
• 2 tablespoons cooking oil
• 1 cup 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
  

1. In a large skillet cook tortilla strips in hot oil until crisp; remove with 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.