Mexican Two Bean Chicken Chili-A.k.a Tortilla Chicken Soup

Anyone who knows my husband knows how picky he is.  This recipe however is one that he loves and I make quite frequently.  It is also a great one for a cold day and is super easy if you don't have a lot of time on your hand.  Who says you can't eat healthy when you only have 30 mins to prepare.   

1 medium zucchini, coarsely chopped (about 1 1/4 cups)

1 can (15 oz.) black beans, rinsed and drained

2 cans (15 oz.) pinto beans, rinsed and drained

1 can whole corn, rinsed and drained

2 cans (14 1/2 oz) chicken broth

1 jar (16 oz.) thick and chunky salsa

1 can (8 oz.) tomato sauce

3 c. shredded cooked chicken (or buy a whole cooked chicken at the grocery store)

1 garlic clove, pressed (or I buy the garlic in a jar in the refrigerator section next to the veggies and it is 1/2 tsp.)

1 1/2-2 Tbsp. chili powder (the older the chili powder the hotter it is so gauge how hot you want your soup)

1 tsp. ground cumin

Combine all the ingredients into a pan and bring to a boil.  Then reduce heat and simmer for 30 minutes.  Top with cheese, sour cream, crushed tortilla chips, sliced green onions, cilantro, sliced olives and avocado.