Mexican Two Bean Chicken Chili - cooking recipe

Ingredients

1 medium zucchini, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) can whole kernel corn, drained
2 (14 ounce) cans chicken broth
1 (16 ounce) jar thick & chunky salsa
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
3 cups cooked chicken breasts, shredded

Preparation

Put all ingredients in a stock pot.
Bring to a boil, lower heat and simmer for 30 minutes.
Serve with cheddar cheese, sour cream, and tortilla chips.