Place stock in large saucepan or pot on medium heat.
Heat a large skillet over medium-high heat.
Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
Add to pot, and bring to a low boil.
Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
Top with chopped cilantro, and add salt and pepper to taste.
Serve with tortilla strips, sour cream and cilantro, as desired.