In a large pot saute onion with oil until soft over medium heat. Add garlic for another minute, then add the zucchini.
Stir in your spices: cumin, chili powder, salt and pepper, being sure to coat the veggies.
Add in tomato paste, mix well.
Add chicken breast, beans, tomatoes, green chilies, and chicken broth to the pot. Bring to a boil and cook for 15-20 minutes, until the chicken reaches 165 degrees internally.
Once fully cooked, remove the chicken and shred with two forks. Place back into the pot and mix well.
Add in the coconut cream and stir until fully blended.
Serve topped with shredded cheese, avocado, sliced jalapeño, cilantro, sour cream, and tortilla chips (optional).