Teresa's Chicken Soup (Almost)

• 3 (15 oz) cans black beans, rinsed and drained
• 3 1/2 cups low sodium chicken broth
• 2 14.5 cans diced tomatoes
• 1 7 oz can green chilies
• 1 red bell pepper, chopped
• 1 small to medium onion, chopped
• 3-4 cloves garlic, minced
• 1 tbsp ground cumin
• 1/4 tsp oregano
• Dash of cayenne pepper (to taste)
• Salt (to taste)
• Rotisserie chicken, shredded
• 1/2 cup chopped cilantro, divided
• 2 medium scallions, diced
• cut limes, for serving 
• 1 medium haas avocado, sliced
• sour cream or plain yogurt, for serving (optional)

Saute red pepper and onions in olive oil until soft, adding garlic when almost soft. Take one can of beans and puree with 2 cups of the chicken broth. Add the puree and the remainder of the beans and chicken broth along with tomatoes, diced green chiles, spices, chicken, and 1/4 cup of the cilantro. Simmer until peppers are soft and flavors have blended, 30-45 min.

Optional: Add cooked white rice when serving.