Spicy Tortilla Soup

1 cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
6 medium zucchini, sliced & quartered
8 cups water
6 chicken breasts
1 16 oz. can stewed tomatoes, undrained
1 can Ro-Tel tomatoes with green chilies
1 15 can tomato sauce
2 12 oz cans whole kernel corn, undrained
3 teaspoons cumin
4 chicken boullion cubes
2 teaspoons garlic powder
1-1/2 teaspoons black pepper
Salt to taste
Tortilla chips
1 cup shredded Monterey Jack Cheese
Avocado, sliced (optional)

To make broth, boil chicken breasts in 8 cups of water until chicken is done. Remove chicken, allow to cool, then shred chicken. Add boullion cubes to broth.

Saute onions and garlic in oil. Add zucchini , sauted mixture, chicken and all remaining ingredients, except for the tortilla chips and cheese, to chicken broth. Bring to a boil. Cover. Reduce heat and simmer 30 minutes. Spoon chips in bowls, add chips and cheese. If desired, add avocado slices.