Chicken Chili with Salsa Verde

To prepare the salsa verde:

• 1 lb tomatillos, peeled and washed with cold water
• 3-4 serrano chiles, without stem
• 1/2 medium-sized white onion
• 1 garlic clove
• 4 cups water
• 1 handful fresh cilantro
• Salt, to taste

To prepare the chili:

• 2 tablespoons vegetable oil
• 1/2 medium-sized white onion, finely chopped
• 1 garlic clove, finely chopped
• 1 lb ground chicken
• Salt and pepper, to taste
• 1/2 teaspoon ground cumin
• 1 can whole kernel sweet corn, drained
• 2 cups pinto beans, cooked
• 3 zucchini, chopped in large pieces
• 3 cups Progresso™ chicken broth

For garnish:

• 1/2 purple onion, finely chopped
• 1 avocado, pitted and cubed
• Sour cream, to taste
• 1 cup shredded manchego (or mild cheddar) cheese