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Zucchini-Corn Tortilla Soup

1/2 cup beef broth
1 1/2 cups chopped onions
2 cloves garlic, crushed
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
2 cups chopped roma or plum tomatoes
4 1/2 cups chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon hot pepper sauce
1 tablespoon chili powder
3 corn tortillas
1 cup shredded cheddar or Monterey Jack cheese

1. Heat beef broth in a large heavy stockpot over medium-high heat until simmering; add onions and garlic cloves. Simmer, covered, for 5 minutes. Add zucchini, corn, tomatoes and chicken broth; bring to a boil, reduce the heat and simmer for 20 to 25 minutes. Add cilantro, hot pepper sauce and chili powder, stir to mix in, remove from heat and set aside.
2. Preheat oven to 375°F.
3. Cut corn tortillas into 8 strips each, spray lightly with vegetable cooking spray, and bake for 8 to 10 minutes or until golden. Remove from oven and let cool. Serve tortillas strips and shredded cheese as topping for the soup.

Makes 8 servings.