In a large saucepan cook onion in oil over medium heat about 5 minutes. Add chicken at this point if you wish. Add zucchini and continue cooking and stirring frequently until it begins to brown; about 3-5 minutes. Stir in salsa, 2 cups broth and salt. Heat to a boil and stir in spinach and tortilla chips, coating them with broth mixture. When mixture begins to simmer cover pan and remove from heat. Let stand for 5 minutes. Carefully stir the chilaquiles to check chips have softened nicely but not mushy. Spoon onto plates and top with cheese and sour cream.
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