Remove chicken meat from bones and set aside.

Chop yellow onion, bell peppers, and poblano peppers, into small pieces and set aside.

Remove the leaves from the stems of the cilantro and set aside.

Add olive oil (or cooking oil of choice) to a large pot or Dutch oven. Add onions, peppers, diced garlic, salt, and pepper and Sautee on a medium heat until soft.

Rinse and drain white beans and add to the pot with the peppers and onions.

Add chicken meat, chicken stock, frozen corn, and salt, pepper, chili powder, and paprika to taste, and keep on low to medium heat, stirring occasionally. Note you can add more or less chicken stock depending on the thickness desired.

Cook on medium heat for another 15 minutes or until beans are soft and all ingredients have reached desired temperature.

Ladle soup into bowls and top with tortilla chips, avocado slices, cilantro, and sour cream as desired.

Enjoy!