Mexican Chicken Soup

Bring two 14.5-oz can chicken broth, one diced zucchini and 1/2 tsp each minced garlic and ground cumin to a boil in a large saucepan. Stir in 1 cup frozen corn and a drained 15-oz can black beans. Simmer 2 min. or till corn and zucchini are tender. Stir in two cups shredded cooked chicken and 1/2 cup each salsa and chopped cilantro; heat through. Top servings with crushed tortilla chips; serve with lime wedges.