In a large stockpot, heat the olive oil over medium heat, then add in onions. Sauté for a few minutes until tender, about 4-5 minutes, and then add in the garlic and continue sautéing for an additional minute.
Add in the zucchini and cumin, chili powder, oregano, salt, and Worcestershire sauce, and stir for 1-2 minutes, and then add in the black beans, corn, diced tomatoes, and Ro*Tel.
Pour in the chicken broth and bring to a boil. Once boiling, add in the chicken breasts and bring it down to a simmer. Simmer for 20-25 minutes, until chicken is fully cooked. Remove chicken, let cool for a few minutes, then slice into bite size pieces. Transfer back to the pot, and squeeze the juice from 1 lime into broth.
Taste and add salt and pepper, as needed. Serve warm with toppings.
Slice corn tortillas in half, and then into small strips. In a small pan, heat vegetable oil until hot and ready to fry (you can test to see if the oil is hot enough by sprinkling a few drops of water and seeing if it "sizzles"). Drop a handful of strips into the hot oil, tossing a couple times with tongs, until they are light brown in color and crispy. Transfer to napkin lined plate and let cool.