Spicy Chicken Tortilla Soup

• 6-8 chicken breasts
• 4 chicken bullion cubes
• 6 cups water
• 1 cup chopped onion
• 2 cloves garlic
• 2 tablespoons vegetable oil
• 6 medium zucchini
• 1 (16 ounce) can stewed tomatoes (not drained)
• 1 can Rotel tomatoes with green chilies
• 1 (15 ounce) can tomato sauce
• 2 (12 ounce) cans whole kernel corn (not drained)
• 3 teaspoons cumin (or to taste)
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Tortilla chips and Monterrey jack cheese

1. Boil chicken in water until done, then cool and shred.
2. Add bullion cubes to water and dissolve.
3. Saute onion and garlic in oil. Add zucchini and saute. Add chicken and all other ingredients (except chips and cheese) to broth. Bring to boil, then cover and simmer 30 minutes. Serve with chips and cheese.

chicken, chicken, water, onion, garlic, vegetable oil, zucchini, tomatoes, tomatoes, tomato sauce, whole kernel corn, cumin, garlic, salt, tortilla chips

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-tortilla-soup-1253400 (may not work)