Add 6 cups of water to medium size saucepan, bring to a simmer on medium heat. Slice hot peppers, cut stems off of cilantro bunch.
Make Seasoning Blend
Add chicken breasts to pot of water along with 1 Tablespoon of seasoning blend, sliced hot peppers and stems from Cilantro bunch. Bring to a boil and reduce heat until the liquid is at a rapid simmer. Cook chicken about 25 minutes.
Chop Vidalia onion, celery and bell peppers. Add 2 tablespoons olive oil to stock pot and saute onions and celery for 5 minutes. Add 1 Tablespoon of seasoning mix.
Peel and slice carrots, chop zuchinni and add to pot. Stir.
Add 4 Cups of Chicken Stock, fire roasted tomatoes, canned corn, can of green chilies, drained black beans.
Remove chicken from simmering liquid and allow to cool slightly. Shred with a fork. Add to pot and allow soup to simmer for about 20 minutes. Taste and add more seasniing blend if needed or salt and pepper. Add 1-2 cups of chicken stock if soup is too thick. Make sure to tatste after adding chicken stock and adjust seasonings.
Top with chopped cilantro, Mexican cheese, tortilla strips.