MIX broth, salsa, beans and corn in 3-quart saucepan. Bring to boil over medium-high heat.
ADD macaroni , zucchini and cumin; return to boil. Reduce heat to medium; simmer 6 minutes or until macaroni is tender.
SPOON into 4 soup bowls; top each serving with 2 Tbsp. cheese. Garnish with chopped cilantro.