Ingredients
1/2 cup chopped onion1 tablespoon canola oil2 garlic cloves, minced4 cups chicken broth3 cups cubed cooked chicken3 medium zucchini, sliced1 can (14-1/2 ounces) diced tomatoes, undrained1 can (11 ounces) whole kernel corn, drained1 can (8 ounces) tomato sauce1/2 cup salsa2 teaspoons ground cumin1 teaspoon salt, optional3/4 teaspoon pepper1/2 teaspoon dried oreganoShredded cheddar cheese, optionalTortilla chips, optional
Preparation
In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.
