2 Tbsp. olive oil

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1 medium white onion diced

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1 green bell pepper seeded and diced

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2 cloves garlic minced

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2 tsp. ground cumin

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2 tsp. chili powder

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1 tsp. salt

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1 can (4-oz. each) green chiles

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12 oz. green enchilada sauce

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2 cups cooked and shredded chicken

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1 can (14-oz. each) white beans drained and rinsed

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4 cups chicken broth

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1 1/2 ripe, Fresh California Avocado seeded, peeled and sliced

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Crumbled tortilla chips to taste

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Crumbled cotija cheese to taste

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Chopped cilantro to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.