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

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