Jalapeños spice up this dish.
Season chicken liberally with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add chicken, and let cook about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate. While chicken is browning, remove and discard ribs and seeds from 2 jalapenos; mince flesh. In food processor, process 2 jalapenos, and half the zucchini and onions until consistency of chunky salsa, 10 to 12 1-second pulses, scraping down sides of work bowl when needed. Transfer mixture to medium bowl. Repeat with remaining jalapenos (saving 1 for finishing the chili), zucchini and onions; combine with first batch. Add remaining 1/2 tablespoon olive oil to Dutch oven and reduce heat to medium. Add minced jalapenos, jalapeno-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat. Transfer 1 cup cooked vegetable mixture to now-empty food processor bowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, 15 to 20 minutes. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. Mince remaining jalapeño, and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding any bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer. Adjust seasonings. Serve with 1 teaspoon of extra virgin olive oil stirred into each bowl. Have half an apple.