Saute 2 garlic cloves and 1/2 chopped onion in 1 T oil until transparent. Add: 3 zucchini, sliced and quartered 4 C chicken broth 14 oz. can stewed tomatoes (Italian) 15 oz. can tomato sauce 1 can corn (undrained) 1 tsp. cumin 1/2 tsp. pepper chicken - however much you would like
Bring to boil and then cover and simmer for 20 minutes. Serve with grated cheese, diced avocado and chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.