Mexican Two Bean Chili

1 medium zucchini, chopped

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can whole kernel corn, drained

2 cans chicken broth

1 jar thick and chunky salsa

8oz tomato sauce

3 c cooked, shredded chicken

1 garlic clove, pressed

2 Tb chili powder

1 tsp ground cumin

Combine everything in a 4 qt pot and bring to a boil. Reduce heat and simmer 30 minutes.

Serve with shredded cheese, sour cream, tortilla chips, green onions, etc.