Homemade Tortilla Soup

1 tbs. vegetable oil1 lb. boneless, skinless chicken breast, chopped1 medium onion, chopped3 c. water3 c. chicken broth12 cherry tomatoes, quartered OR 1 can diced tomatoes1 medium zucchini, trimmed and cubed1 large carrot, peeled and sliced1 green bell pepper, chopped1 jalapeno chile, seeded and sliced2 garlic cloves, peeled and minced1 c. whole kernel corn1 (15-oz.) can black beans1 tbs. ground cuminTortilla chips or stripsSliced avocadoShredded Monterey Jack cheeseChopped green onions

Sour cream

Chopped cilantro

Heat oil in a large pot. Add chicken and onion and cook until chicken is no longer pink. Add water, bring to a boil, and stir in bouillon until dissolved. Reduce heat to medium. Add tomatoes, zucchini, carrot, bell pepper, jalapeno, and garlic. Cook, stirring occasionally, for 15 minutes. Add corn, black beans, and cumin; cook, stirring occasionally, for 10 more minutes. Serve with tortilla chips, avocado, cheese, green onions, sour cream, and/or cilantro for toppings.