(4) 6 inch corn tortillas
2 jars (16 oz each) Muir Glen Organic Salsa, any flavor
2 cans (14.5 oz each) vegetable or chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup chopped zucchini
1/4 cup chopped fresh cilantro

Dip tortillas in water.  Place on lightly greased baking sheet.  Bake at 450 degrees F. for  8 to 10 minutes, turning over once, until crisp.  Let cool; crumble into bite-size pieces and set aside.  Meanwhile, combine organic salsa, broth, beans and zucchini.  Bring to a boil; reduce heat to low, cover and simmer 10 minutes, or until zucchini is tender.  Stir in cilantro.  Ladle into serving bowls; garnish with tortilla pieces.

Makes 8 cups, or 4 to 6 servings