1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. vegetable oil
3 medium zucchini, sliced
4 c. chicken broth
1 (16 oz.) stewed tomatoes, undrained
1 (15 oz. tomato sauce
1 (12 oz.) whole kernel corn, undrained
1 tsp. cumin
1/2 tsp. pepper
1/2 c. Monterey Jack cheese
tortilla chips

Sauté onion and garlic in oil. Add zucchini and next 6 ingredients; bring to a boil; reduce heat; cover and simmer 15 to 20 minutes. Spoon soup into bowls. Garnish with chips and cheese.

Makes 2 1/4 quarts.