Mexican 3 bean Chicken Chili

1 med. Zucchini, chopped
15 oz can pinto beans, drained & rinsed
15 oz can black beans, drained & rinsed
15 oz can kidney beans, drained & rinsed
15 oz can corn, drained
16 oz thick & chucky mild salsa
3 cups cooked shredded or chopped chicken
1 ½-2 T. chili powder
2 14 oz cans chicken broth (4 cups)
8 oz can tomato sauce
1 garlic, pressed
½-1 t. ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Top with chips, cheese and sour cream.