In large soup pot, heat olive oil over medium and sauté onion until translucent. Add garlic and sauté a further minute before adding bell peppers. Sauté all until peppers are soft but colors remain vibrant.

Remove 1 cup bell pepper and onion mixture from soup pot and set aside. Add cumin, oregano, coriander, and paprika and stir well before adding broth and 2 cups beans.

With immersion blender, blend mixture in soup pot until smooth. Alternatively, ladle soup pot contents into blender; blend until smooth and return to soup pot. Add chicken, remaining 2 cups beans, and reserved bell pepper and onion mixture and bring to a slow boil on medium heat. Add salt and pepper, to taste, and ladle into serving bowls. Top with diced avocado and enjoy!