Chicken & Roasted Vegetable Tortilla Soup

WHAT YOU'LL NEED

• 7 cups water
• 2 large dried ancho chili peppers or guajillo chilies, stems removed and seeded
• 6 corn tortillas, cut into thin strips
• 1 Tbsp. olive oil
• 6 cloves garlic, finely chopped
• 1 1/2 lbs. plum tomatoes, roasted and coarsely chopped
• 1 large onion, chopped
• 2 tsp. dried oregano leaves
• 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
• 2 cups cooked chicken, shredded
• 1 cup whole kernel corn, roasted
• 1 medium zucchini, finely chopped
• Vegetable oil for frying
• Juice from 1 lime