Heat oil in a medium pot. Sauté onion for a few minutes, until it begins to soften. Add garlic, zucchini and jalapeño and sauté another 5 minutes - add in a bit of broth if it begins to stick. Add spices and stir another 2 minutes.
Add beans, chicken and broth. Simmer over low heat for 15 - 20 minutes. Remove half and place in blender or food processor. Once blended add back to the pot. This thickens the chill nicely.
Remove from heat. Season with more salt and pepper if needed.
Serving tips: Squeeze fresh lime juice on it. Serve for lunch in a thermos, topped with fresh cilantro, diced avocado and white cheddar cheese.