Mexican 3 Bean Chicken Chili

I love this recipe! It is easy, very filling and makes a lot. I often freeze the leftovers for another future dinner.

1 med. zucchini, chopped
15 oz can pinto beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
15 oz can corn, drained
16 oz thick and chucky mild salsa
3 cups cooked, shredded chicken
1 1/2-2 Tbsp chili powder
2 14 oz cans chicken broth
8 oz tomato sauce
1 garlic, pressed
1 tsp ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer 30 minutes. OR dump it all in a crockpot and cook for a few or more hours. Top with chips, cheese, sour cream, etc...