1cup – Onion (chopped)

2 cloves – Garlic (minced)

2 tbsp – Vegetable oil

6 – Zuchini, medium (sliced & quartered)

6 cups – Water

6 – Chicken Breasts

16 oz – Stewed tomatoes, undrained

1 can – Ro-Tel tomatoes with green chilies

15 oz – Tomato sauce

24 oz – Whole kernel corn, undrained

3 tsp – Cumin

4 – Chicken bouillon cubes

2 tsp – Garlic powder

1 1/2 tsp – Black pepper

Salt to taste


To make broth, boil chicken breasts in 8 cups of water until chicken is done. Remove chicken, allow to cool, then shred chicken. Add bouillon cubes to broth. Sauté onions and garlic in oil. Add zucchini, sauce mixture, chicken, and all remaining ingredients. Bring to boil. Cover. Reduce heat and simmer 30 minutes. Spoon soup in bowls, add broken tortilla chips and cheese. This makes a large kettle of soup, and can be made days ahead.