8 c. water
6 chicken breasts
4 chicken bouillon cubes
1 c. chopped onion
2 cloves minced garlic
2 tbsp. vegetable oil
6 medium zucchini, sliced and quartered
16 oz. stewed tomatoes, undrained
1 can Rotel tomatoes and chiles
15 oz. tomato sauce
2-12 oz. cans whole kernel corn, undrained
3 tsp. cumin
2 tsp. garlic powder
1/4 t. black pepper
Salt to taste
Tortilla chips
Shredded Monterey Jack cheese
To
make broth, boil chicken breasts in 8 c. water until chicken is done.
Remove chicken and allow to cool. When cooled, shred chicken. Add
bouillon cubes to broth.
Sauté onions and garlic in oil. Add
zucchini, sautéed mixture, chicken and all remaining ingredients (except
tortilla chips and cheese) to chicken broth. Bring to a boil. Cover,
reduce heat and simmer 30 minutes. Ladle soup into bowls and garnish
with chips and cheese.
