Southwestern Chicken Soup

I thought I'd take a few minutes out of my busy day of laundry, packing and cleaning to post a quick and easy recipe - my son R's favorite, Southwestern Chicken Soup. Well, at least it's my version of Southwestern. I don't believe it's authentic, but it is delicious. The best part: one serving has only 250 calories, yet it's hearty and satisfying. Enjoy!

1 - 2 lb. chicken breast tenders, diced
1 teaspoon poultry seasoning (I use Mrs. Dash Grilling Seasoning for chicken)
1 teaspoon cumin
2 tablespoons olive oil
1 medium zucchini, diced
1 small onion, diced
3 cloves garlic, chopped
2 - 14 oz. cans diced tomatoes with green peppers and onions
1 small can tomato sauce
2-3 cups chicken stock (depends on how soupy you like it)
1 can mexicorn
Salt and pepper to taste

In a hot soup pot, add 2 tablespoons olive oil. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on all sides. Add zucchini, onions and garlic. Cook vegetables with chicken 5 - 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a boil, reduce heat to medium low. Cook for about 5 minutes, then add mexicorn. Stir, turn heat to low for another 5 minutes. Serve with corn chips, shredded cheddar or pepperjack cheese, or sour cream. For a spicier version, add 1 -2 chipotle in adobo peppers with the vegetables. Serves 6 - 8.