Ingredients

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles and cook for 10 minutes, until the peppers are softened and the onions are translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Uncover and cook for an additional 10 minutes while the broth reduces.
Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.
Serve in bowls topped with sour cream, cilantro, green onions, and avocados.