Step 1

While rotisserie chicken is still warm, pick all meat of the bones, discard skin

Step 2

Place the chicken meat in a large stock pot

Step 3

Discard bones, or save if you like to make homemade stock

Step 4

Add to the pot the tomatoes, enchilada sauce, chicken broth, onion, zucchini, chilis, garlic, corn, cumin, chili powder, salt, pepper and bay leaves

Step 5

Stir to combine and turn the heat to high

Step 6

As soon as soup begins to boil, turn the heat to medium-low heat and continue to cook, uncovered, until the onions are translucent and zucchini is tender, about 30 minutes. Serve the soup topped with chopped cilantro, a squeeze of fresh lime juice, sour cream, cheese, avocado and corn chips.