Mexican Two Bean Chicken Chili

This is one of my favorite chili recipes.  I have been making it for years and many people have requested the recipe over the years.  My kids won't eat it yet, but I'm sure some day it will become a favorite of theirs too.  I love to serve it with some jalapeno cheddar cornbread with honey butter - yum!

Enjoy!
Kirsten

MEXICAN TWO BEAN CHICKEN CHILI

1 medium zucchini, coarsely chopped (about 1 1/4 cups)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (8 3/4 oz.) can whole kernel corn, drained
2 (14.5 oz. each) cans chicken broth
1 (16 oz.) jar thick and chunky salsa (you choose the heat)
1 (8 oz.) can tomato sauce
3 cups shredded cooked chicken
1-2 garlic cloves, pressed or finely chopped
1 1/2 - 2 tablespoons chili powder
1 teaspoon ground cumin

1)  In a large pot, combine chicken broth, salsa and tomato sauce.

2)  Add chopped zucchini, beans, corn, shredded chicken, garlic and spices.

3)  Bring to boil; reduce heat and simmer at least 30 minutes or until zucchini is somewhat tender, but not mushy.