Sprinkle chicken with rotisserie seasoning. Bake 350 about 30 minutes until just cooked thru. OR you can use skinless chicken from a store bought rotisserie chicken.
Heat dutch oven over medium high heat. Add olive oil coating bottom of pan. Add onion and poblano; saute 8 minutes.
Add zucchini, stock/bone broth, salt to taste and tomatoes;bring to a boil over high heat.
Reduce heat, cover and simmer until zucchini is tender about 4 minutes.
Stir in shredded chicken. Heat thru.
When ready to serve ladle into bowls, sprinkle with chopped cilantro and any add-ons that you like.
Suggested add-ons: grated cheddar, sliced or chunked avocado