Preheat oven to 350 degrees. Slice 6 tortillas into 1/4 inch wide
strips. Place on a baking sheet and bake for about 4 minutes until
crispy. Cool. Cut remaining 2 tortillas into small squares. Set
aside.
In a large pot, heat the canola oil over medium-high heat, and
saute onion for 4 minutes, adding some of the chicken broth if
necessary to avoid scorching. Add the carrots and garlic and
cook for 5 minutes. Add the zucchini and cook another 2
minutes, adding chicken broth as needed. Add the diced
tortillas, cover with broth, and cook another 2 minutes
Add the rest of the chicken broth and bring to a boil. Add the
salsa, cumin, chili powder, black pepper, corn and black beans.
Return to a boil. Combine cornstarch and water, and add to the
pot, stirring constantly, until it boils and thickens. Add the
chicken and half of the cilantro, and heat throughout. Add the
half and half and heat to serving temperature. Serve topped with
tortillas strips, remaining cilantro, and Monterey Jack cheese.