In a small bowl, combine the chili powder, cumin, oregano, paprika, brown sugar and a large pinch of salt + pepper.
In a large heavy bottom soup pot, heat the olive oil over medium heat. Sprinkle half the seasoning mixture over the chicken. Once hot, sear the chicken until browned on about sides, about 3 minutes per side. Once the chicken is browned, lower the heat to LOW and slowly pour in the the chicken broth. Add the remaining spice mixture, salsa verde, zucchini, beans and season the soup with salt + pepper. Cover and simmer 25 minutes or until the chicken is tender and cooked through.
Once the chicken is cooked though, remove the soup from the heat and stir in the rice + fresh cilantro + lime juice.
Divide the soup among bowl and top with avocado, a dollop of sour cream, fresh cilantro and cheese. Add a large hand full of the tortilla chips.