Heat the vegetable oil in a large dutch oven over medium heat.
Add the zucchini, onion, ¼ cup cilantro, jalapeño, ¼ teaspoon kosher salt, garlic, and bay leaves. Cook for 7 minutes.
Stir in the chili powder and ground cumin and cook for another minute.
Add the stock and canned tomatoes and bring to a boil. Turn the heat down and simmer for 5 minutes.
Add the beans, ½ teaspoon kosher salt, shredded chicken and simmer for 5 more minutes.
Put some tortilla chips into a ziploc bag and break into bite sizes pieces. The tortilla chips can be put into the bottom of the bowl and the soup served on top of them or they can be sprinkled on the top of the soup in the bowl (or both on the bottom and the top!)
Divide the soup among 4 bowls; top with tortilla chips (if you are adding them to the top), avocado and remaining cilantro. Serve each person a wedge of lime to squeeze into their soup (Don't skip this step! It makes a yummy difference!).