Add avocado oil to the bottom of the crockpot, and turn the heat to high.
Add the zucchini, celery, carrots, bell peppers, onion, green beans, jalapeno pepper, tomatoes, chilis, white beans, legumes, minced garlic, and broth to the crockpot.
Mix in the garlic powder, oregano, onion powder, black pepper, sea salt, cayenne pepper, chipotle powder, and cumin.
Stir, and allow to cook for four hours on high. (stir every hour or so)
At the four hour mark, dice the chicken breast and stir them into the crockpot. Cook for an additional 90 minutes on high. (stir every thirty minutes to allow the chicken to cook evenly)
Give the soup a final taste test to determine if it needs any additional seasonings like salt or pepper.
Makes 18 Servings
Serving Size 1 1/2 Cups of Soup
Per Serving: 120 Calories, 13g Carbs, 2g Fiber, 3g Fat, 16g Protein, 1g Sugar