Spicy Tortilla Soup

Makes: 2 1/4 quarts

1/2 cup chopped onion
1 clove garlic, minced
1 Tablespoons vegetable oil
3 medium zucchini, sliced
4 cups chicken broth
1 16-ounce can stewed tomatoes, un-drained
1 8-ounce can tomato sauce
1 12-ounce can whole kernel corn, un-drained or frozen corn slightly thawed
1 teaspoon ground cumin
1/2 teaspoons pepper
Tortilla chips
1/2 cup shredded Monterey Jack or Cheddar cheese

Sauté onion and garlic in oil. 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.