Heat olive oil in a heavy bottom pot over medium heat. Once shimmering, add the onion, bell peppers, and jalapeño -- cook until softened, about 5-6 minutes. Add the garlic, cumin, and coriander, and toast until fragrant, about 2 minutes.
Add the shredded chicken, beans, heavy cream, and stir to combine. Ladle soup into bowls and top with avocado, cilantro, and lime slices. Serve with chips and enjoy!