Spicy Chicken Zucchini Soup

Spicy Chicken Zucchini Soup
(2010 Wine & Herb Festival)

2 quarts water
4 skinless boneless chicken breast
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. dried parsley
3 cups chicken bouillon
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 16oz. jar chunky salsa (whatever heat you want)
2 cans 14.5oz peeled and diced tomatoes
3 Tbsp. chili powder
1 can corn, drained
4 zucchini chopped
1 can black beans

In a large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to boil then reduce heat and simmer for 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In pan over medium heat cook onion, garlic and zucchini in olive oil until slightly browned. Then place all ingredients back into pot with broth and simmer for 1 hour. Serve with sour cream or chips if desired.

Serve with Swedish Hill Viking Red or Jack Ass Red