Mexican Two Bean Chicken Chili

ingredients

1 medium zucchini, coarsely chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, drained
2 cans (14 1/2 oz each) chicken broth
1 jar (16 oz) thick and chunky mild salsa
1 can (8 oz) tomato sauce
3 cups shredded cooked chicken
1 garlic clove, pressed
1 1/2 - 2 Tbsp chili powder
1 tsp ground cumin
Optional toppings: shredded cheese, sour cream, crushed corn or tortilla chips, sliced green onions and fresh cilantro

1
Chop zucchini. Drain and rinse beans and corn.
2
Combine chicken broth, salsa and tomato sauce in large pot. Add zucchini, beans, corn, chicken, garlic, chili powder and cumin.
3
Bring to a boil; reduce heat and simmer 30 minutes.
4
Ladle chili into soup bowls and top with desired toppings.

Source: Rebecca Gilbert