Prepare all of the vegetables as listed above in the ingredients list.
Heat 1 tablespoon of olive oil in a deep sided pot or skillet over medium-high heat on the stove.
Add the onion and bell pepper to the skillet, and saute for 2-3 minutes until they begin to soften.
Place the jalapeno peppers and zucchini into the pot, and continue to saute for an additional 2-3 minutes.
Mix in the garlic, chili powder, cumin, coriander, oregano and paprika, and stir to coat well. Saute for an additional 30 seconds until the herbs begin to become aromatic.
Add the chicken to the pot, and stir to combine.
Pour the chicken broth and heavy whipping cream into the pot, and mix to combine everything well.
Sprinkle in salt and pepper to taste, and continue to cook the mixture down at a low boil until it begins to thicken.
If you would like your chili to be more soup-like, you can add 3 cups of the chicken broth instead of just two.