1 Tbs Olive Oil
1 Red Onion, chopped
1 Green Pepper, seeded and diced
3 Cloves garlic, minced
1 Jalapeno Pepper, seeded and finely chopped. Use the same substitution as above for the jalapeno if you are not able to buy fresh or want a milder taste.
1 Tbs Chili Powder
1 Tbs Dried Oregano
1 tsp Cumin
6 cups Chicken Stock*
1 Cup Tomatoes, chopped
1 Cup Zucchini, diced
1 Cup Frozen Corn
Salt and pepper to taste, if you use homemade chicken stock you may need additional salt.

Sautee over low heat the onion, green pepper, garlic, jalapeno, chili powder, oregano and cumin in the olive oil for bout three minutes.

In a large stock pot combine the chicken stock, tomatoes, zucchini and corn. Bring to a boil and add the sauted ingredients. Reduce the heat and simmer for 20-30 minutes.

You can garnish with crumbled tortilla chips and cheese or with a dab of sour cream. If you are looking for a low fat alternative try plain yogurt in place of sour cream.

* I use homemade chicken stock. To make this simply boil in 6-8 cups water with a chicken carcass, one large onion cut into quarters, 2 carrots, 2 celery stocks and one bay leaf. Boil for 3 hours. Drain and strain the broth then cool for use later. I do this after we have roast chicken and then freeze the broth. This broth makes a great base for chili, split pea soup, potato soup or your families other favorite soup.