INGREDIENTS
1 tbsp
olive oil
1 cup
diced bell pepper
1 cup
diced yellow onion
2
jalapeños, seeded and minced
3 cloves
garlic, minced
1 tsp
chili powder
1/2 tsp
smoked paprika
1/2 tsp
cumin
32 oz
low-sodium chicken stock
3 cups
shredded cooked chicken
1/3 cup
minced cilantro
2
limes, juiced (½ cup)
4
fresh Hass avocados*, halved, pitted, peeled and cubed