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2 tbsp olive oil

1 white onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

2 tsp ground cumin

2 tsp chili powder

1–2 tsp kosher salt

1 –4 oz can green chilis

12 ounces green enchilada sauce

2 cups cooked & shredded chicken (I used rotisserie)

1 14 oz can white beans (cannellini or navy), drained and rinsed

4 cups chicken broth

Toppings:

1 1/2 ripe, Fresh California Avocados, 1/4 avocado per bowl

Crumbled tortilla chips

Crumbled cotija cheese

Chopped cilantro

In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes or until fragrant.
Add in ground cumin, chili powder, and salt. Stir mixture together and cook for 1-2 minutes.
To the stock pot add green chilis, enchilada sauce, shredded chicken, white beans and chicken broth. Bring mixture to a simmer and then cook for an additional 15-20 minutes to marry the flavors together.
Serve with fresh California Avocado slices, crumbled tortilla chips, cotija cheese, and fresh cilantro.

Keywords: chicken, enchilada, soup