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

Saute onion and garlic in oil. Add zucchini and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Spoon soup in bowls and add chips and cheese. Makes 2 1/4 quarts.