Mexican Two Bean Chicken Chili

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 (I buy the rotisserie chickens at the supermarket)  

Directions

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

Contributed by: Heather Vataha

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