1/4 cup chopped cilantro leaves, plus more for garnish
1 avocado, sliced
Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken broth, lime juice, zucchini, and shredded chicken. Simmer for 20 minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary.
Serve the chili in individual bowls topped with avocado slices and chopped cilantro.