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Whisk together rice, cilantro, salt, oregano, cumin, and egg in a medium bowl. Add turkey, and stir together until thoroughly incorporated. Scoop about 24 (1 ½-tablespoon) balls onto a large rimmed baking sheet. Cover and chill until firm, about 15 minutes.
Heat oil in a large Dutch oven over medium-high. Add onion and poblano chile; cook, stirring occasionally, until starting to soften, about 3 minutes. Add carrots; cook, stirring often, until vegetables start to brown in spots, about 5 minutes. Add garlic, smoked paprika, oregano, and cumin; cook, stirring constantly, until fragrant and vegetables are coated in spices, about 1 minute.
Stir broth, chopped chipotle chiles, adobo sauce, salt, and crushed tomatoes into Dutch oven; bring to a boil over medium-high. Gently stir in potato and meatballs. Reduce heat to medium-low; simmer, stirring gently and occasionally, until potato is cooked through and a thermometer inserted into meatballs registers at least 160°F, about 15 minutes.
Stir zucchini into Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Ladle soup into individual bowls; top with tortilla chips, avocado, and cilantro.