Southwestern Style Chicken Tortilla Soup

This recipe is so delicious!! My friend Amber made this amazing soup over the weekend, completely by scratch and with no recipe and it was amazing!!! It's very low calorie, low points and you would never know it! She brought me a couple of Tupperware bowls of it and my family loved it too!!! It's very filling and so versatile!
Ingredients:
1 pound of pre-boiled or grilled skinless, chicken (17pts)

1 cup of Kidney Beans (5pts)
1 cup frozen corn (4pts)
2 cups chicken stalk (2pts)
8 cups of water
6 oz can of Contadina Roasted Garlic tomato paste (0pts)
14.5 oz can Del Monte Basil, Garlic and Oregano Diced tomato's (0)
1 whole zucchini cut into 1/2 inch circles, then cut again (0pts)
1 whole carrot, cut into 1/2 inch circles (0)
1/2 cup of uncooked onion petals (0)
1 tsp chili powder (0)
1 pkg of taco seasoning (2pts)
1 tsp of garlic salt (0)
1 tsp of ground pepper (0)
2 Tbsp Corner Bakery Brand tortilla strips (0)

Combine all ingredients except corn and tortilla strips in a large pot.  Bring to a boil, then set to simmer, cover and set to low for 4-5 hours, stirring every hour.  About an hour before the soup is done, take out the chicken and shred it.  Replace the chicken and add corn for the last hour.  Add tortilla strips right before serving.  Some alternate suggestions to add are; squeeze lime at the end before serving, rice to the pot or cheese on top,  This amazing soup is only 3 points for a 1 1/2 cup serving and the ingredients make about 10 servings!!!  Thanks Amber!!!