Mexican Two Bean Chicken Chili

This is a family favorite that is easy, light and tastey! 
Thought you might want to try it on this cold fall Sunday.
It's yummy for your tummy....promise!  Enjoy your day:)

Mexican Two Bean Chicken Chili

1 medium zucchini, coarslely chopped (about 1 1/4 cups)
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 sause
3 cups shredded cooked chicken
1 garlic clove, pressed
1 1/2-2 tablespoons chili powder
1 tsp ground cumin

Optional toppings: shredded cheese, sour cream, crushed corn tortilla chips, sliced green onions and fresh cilantro leaves

Directions:

1.  Chop zucchini.
Drain and rinse beans. Drain corn

2.  Combine chicken broth, salsa and tomato sauce.  Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

3.  Bring to a boil; reduce heat and simmer 30 minutes.

4.  Ladle chili into soup bowls.  Top with desire toppings.

Yield: 6 servings (10 cups)