Tortilla Soup

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2 tsp. olive oil

4 cloves garlic, pressed

1 large onion, chopped

1 lb. zucchini, coarsely chopped (about 3 small)

2 stalks celery, coarsely chopped

14-oz. can diced tomatoes in juice,drained, juice reserved

2 tsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano, crushed

1/2 cup loosely packed, chopped cilantro leaves, divided

1 1/2 cups frozen sweet white corn kernels

3/4 cup enchilada sauce

Ground chipotle pepper or sauce to taste, optional

Baked tortilla chips

1/3 cup chopped scallions (white and light green parts)

Lime wedges, optional

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