Heat a large pot over medium, high heat, add olive oil
Add peppers, onions, and sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and zucchini. Turn heat to low and simmer for about 15 minutes or until you're ready to eat. Hand blend/emulsify everything until smooth.
Stir in cream cheese, chicken and corn and simmer for five more minutes just until corn is no longer frozen. All done!
Top individual bowls with cheese, sour cream or greek yogurt, avocado, a squeeze of lime, and tortilla chips or fritos!
