8 to 10 cups chicken broth (5 cans)
1 large onion, chopped fine
3 cloves garlic, minced fine
4 TBS butter
2 TBS chili powder
2 tsp cumin
1 can 28 once petite diced tomatoes
S & P to taste
1/2 cup chopped fresh cilantro
2 jalapeno peppers, seeded and chopped (optional)
2-4 cups whole kernel corn, frozen
2-3 zucchini squash, chopped
1 whole chicken, boiled and de-boned

Saute onion and garlic in butter until soft. Add broth along with seasoning and tomatoes.
simmer slowly 30-40 minutes. Add chicken. Add squash and corn and cook until squash is tender.

Serve over tortilla chips with cheese, onion, avocado as desired.

Doe Bailey