In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add in the chicken and spices, tomatoes, beans and fresh cilantro,and broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:10 yellow corn tortillas-sliced and baked*1 large avocado Sour cream*

Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam I used Pam Olive Oil), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl.