Heat the olive oil in a large pot over medium heat. Add the onion, red bell pepper, zucchini, and poblano pepper. Cook 5-10 minutes, until the vegetables are starting to get tender.
Add the garlic, paprika, cumin, chili powder, salt, and pepper and stir for one minute.
Add the chicken, then stir in the tomatoes and broth. Partially cover and simmer over medium-low heat for 15-20 minutes, until the chicken is cooked through.
Pull the chicken from the soup and shred using two forks. Add the shredded chicken back to the soup. Stir in the lime juice.
Ladle the soup into bowls. Top with fresh cilantro, sliced avocado, sour cream, and tortilla chips.