Mexican 3 Bean Chicken Soup

1 small zucchini, chopped
15 oz. can pinto beans, drained and rinsed
15 oz. can black beans, drained and rinsed
15 oz. can kidney beans, drained and rinsed
15 oz. can corn, drained
16 oz. thick and chunky mild salsa
3 cups cooked, shredded chicken
1 1/2 to 2 Tbsp chili powder
2 14 oz. cans chicken broth (low sodium)
8 oz. tomato sauce
1 tsp garlic (minced)
1 tsp ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Top with tortilla chips, cheese, sour cream, avocado, etc.

(Angelique Jones)