In a medium heavy-bottomed soup pot over high heat, warm the oil until it shimmers. Add the onion and sauté until softened, about 3 minutes.
Add the ground meat and sauté until it loses the pink color, about 5 minutes, breaking it up in small pieces while you cook.
Add the zucchini, potatoes, Swiss chard, green chiles, cumin, salt and pepper. Stir for 30 seconds or so, until the cumin is fragrant.
Add the wine and scrape up any brown bits in the bottom of the pot.
Bring to a simmer and then lower the heat and add the chicken stock, drained beans, tomatillo salsa and lime juice. The consistency will be more like a chili or stew, to think it out to a soup consistency add 1-2 cups of chicken stock or water. Taste to adjust salt seasoning.
Simmer on medium-low heat, stirring occasionally, until warmed through. About 15-20 minutes.
Slow Cooker: Once the wine has come to a simmer, transfer the meat, vegetable and wine mixture to your slow cooker. Add the stock, beans, salsa and lime juice and cook on low for 3-4 hours, or up to 5 hours. Keep warm until ready to serve.