Tex-Mex Chicken Soup

½ C chopped onion
2 garlic cloves, minced
1 Tbsp. vegetable oil
4 C chicken broth
3 C cubed chicken
3 medium zucchinis, sliced
1 (14-1/2 oz.) can diced tomatoes, undrained
1 (11 oz.) can whole kernel corn, drained
½ C salsa
2 tsp cumin
1 tsp salt, optional
¾ tsp pepper
½ tsp dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

1. In a 4-qt. soup kettle, saute onions and garlic in oil until tender.
2. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Serve with cheese, sour cream and tortilla chips, if desired.

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