Spicy green chicken enchilada soup

1. Dice your onions and core and dice your bell peppers. 
2. Mince the garlic. Finely dice the jalapeños, the spicier your want it the more seeds you should include.
3. Heat the avocado oil the medium in a large pot.
4. Add the chopped vegetables and cumin and stir a little bit as it simmers. Sauté for about 8 minutes until the vegetables are fragrant and soft. 
5. add the chopped green chilis and enchilada sauce.
6. Rinse and drain your corn and beans and add to the pot with the broth. 
7. Bring to a simmer and cook on low for 30 minutes.
8. Add your chicken and stir for a few minutes, you don’t want to cook it more just warm it up.
9. Serve with sour cream, cilantro, and cheese or store in the fridge.