Chicken Tortilla Soup

Easy Peasy chicken tortilla soup:

1 rotisserie chicken (Costco has the cheapest and best)
2 cans corn
2 cans beans (mix it up)
1 small can green chilies 
1 can stewed/diced tomatoes
1 tsp cumin
1/2 tsp cayenne
1 tsp dried Mexican oregano
1/2 tsp red pepper flakes (for heat)
1/2 tsp garlic powder
1 yellow onion diced
3 bell peppers (colors of your choice)
3 Mexican zucchini
5 c. Water
5 tbsp stone ground cornmeal
1 tbsp salt (to taste)

Remove meat from bones and chop roughly, place in large soup pan. Dice onions and peppers and sauté in oil until softened. Add to chicken. Chop zucchini in 2" pieces and add to pan. Empty all contents of canned goods (liquid incl.) into soup pan. Add water and seasoning. Simmer until zucchini are softened. Serve with warm tortillas; garnish with sour cream, salsa, guac and/or shredded cheddar.