1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. oil
3 med. zucchini, sliced
4 c. chicken broth
1 (16 oz.) can stewed tomatoes, undrained
1 (15 oz.) can tomato paste
1 (12 oz.) can whole kernel corn, undrained
1 tsp. ground cumin
1/2 tsp. black pepper
Tortilla chips
1/2 c. grated cheese, Cheddar or Monterey Jack

Saute onion and garlic in oil until tender in a large pot. Add zucchini, chicken broth, tomatoes, tomato paste, corn, cumin and pepper. Bring to a boil; reduce heat and simmer 20 minutes. Put soup into bowls and top with chips and grated cheese. Serves 6 to 8.