Using a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes.
Add the beans, Swiss chard, spinach, corn, and chicken stock. If you want a more "soupy" soup with more liquid, add in another cup of chicken stock, otherwise, 5 cups works great.
Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes. Add in the shredded rotisserie chicken and red pepper flakes (if using) and let simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste. Garnish with chopped parsley and serve. Enjoy!