Mexican Two Bean Chicken Chili

(from Laurie)

2 cups chicken broth
1 jar thick and chunky mild salsa
1 cup tomato sauce
1 medium zucchini, coarsely chopped
1 1/2 cup black beans
1 1/2 cups pinto beans
1 cup whole kernel corn, drained
3 cups shredded cooked chicken
1 1/2-2 tbsp chili powder

*Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

Combine chicken broth, salsa and tomato sauce in (4-qt.) casserole dish. Add zucchini, beans, corn, chicken, and chili powder. Bring to a boil; reduce heat and simmer 30 minutes. Ladle chili into soup bowls using Spoon. Top with desired toppings.

Yield: 6 servings (10 cups/2.4 L)

Nutrients per serving: (1 2/3 cups/400 mL): Calories 290, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 60 mg, Carbohydrate 29 g, Protein 29 g, Sodium 1740 mg, Fiber 8 g