Chicken Tortilla Chili

This is such a yummy chili! We had our church Chili Cookoff last night, I won "Best Looking Chili." Although last year I won "Best Chili" with THIS recipe (my nephews were really excited about me defending my title, I said to one of them, "Best Looking is pretty good too" and he said, "eh") I personally think this years is better! This would be the PERFECT recipe for anyone who got a Mexican Pack and Tortillas this week! The one thing you could do if you got the mex pack is add in some hot peppers to taste! 4 yellow corn tortillas
1 large onion, diced
1 medium zucchini, diced (I used 2 yellow squash, if you got a Mexican Pack use the squash in that!)
1 T vegetable oil
1/4 cup fresh cilantro, chopped
4 garlic cloves, pressed
1 T ground cumin
3-4 cups chicken stock
2 cans diced fire roasted tomatoes, undrained
1 can kidney beans, drained and rinsed
1 small rotisserie chicken
1 t salt
Optional toppings: diced avacado, lime wedges, crumbled queso fresco, cilantro, tortilla crisps

Place tortillas in a blender or food processor to form fine crumbs, set aside. Place oil and onion in 4 quart pot, cook and stir over medium heat 4-6 minutes until onions are tender. Add cilantro, garlic, and cumin. Cook an aditional 20-30 seconds until fragrant. Stir in tortilla crumbs, zucchini, stock, tomatoes, and beans. Bring to a gentle simmer, reduce heat to medium-low and cook 15-20 minutes to thicken, stirring frequently and scraping bottom of pot. Stir in chicken and salt. Cook 3-4 minutes or until zucchini is tender and chicken is hot. Serve with toppings if desired.