heat olive oil in a large pot or dutch oven over medium heat.
add in the onion, jalapeño, and carrots & sauté until soft.
next add in the garlic, and heat until fragrant (don't add the garlic with the first round of veggies because otherwise it will burn & turn bitter).
add in the fire roasted tomatoes, chicken broth, cumin, and chili powder and allow to heat through. keep the broth at a low simmer--if it begins to boil turn the temperature down.
once the broth mixture is warm, add in half the can of rinsed beans, the 1/2 avocado, and the cheese.
using the immersion blender, blend until the broth forms a smooth, creamy consistency.
add in the chicken breasts, chopped tomatoes, and zucchini. push the chicken breasts to the bottom of the simmering broth to ensure they cook through.
once the chicken breasts are cooked (about 10 minutes in the simmering broth), remove from the pot, shred, and put back in.
add in the corn and the rest of the beans, and cook until the corn is no longer frozen.
taste the broth, and add salt & pepper as needed.
serve with the toppings (sour cream, cheese, pickled jalapeños, cilantro, fresh lime, and chips), and enjoy!
