Shrimp Lovers Chili

6 Servings

1 lg onion, coarsely chopped
2 cl garlic, minced
1 T olive oil
3/4 c picante sauce (or salsa)
1 cn 8-oz. tomato sauce
1/2 c beef (or chicken broth)
1 1/2 T chili powder
2 t cumin, Ground
2 t oregano leaves, crushed
1 1/2 t salt
1 1/2 c yellow squash, cut into 1/2 pieces
1 lb medium shrimp, peeled and deveined
1 1/2 c zucchini, cut into 1/2 pieces Optional Toppings
1 sour cream
1 cilantro, chopped
Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender, but not brown.
Add picante sauce, tomato sauce, broth and seasonings; bring to a boil.
Stir in yellow squash; cover and simmer 10 minutes.
Stir in shrimp and zucchini; cover and continue to simmer 8 to 10 minutes, or until shrimp is cooked. Ladle into bowls; top as desired.