Dinner is ready in 20 minutes
1 (2 lb.) rotisserie chicken,n shredded, 1/4 cup red onions, chopped, 1/4 cup white onion, chopped, 1/8 cup green bell pepper, 2 teaspoons ground cumin, 2 (10 3/4 oz.) cans chicken gumbo soup, 1 cup frozen corn kernels, 1 (10 3/4 oz.) can minestrone soup, 1 (10 3/4 oz.) can kidney bean soup, 1 (10 3/4 oz.) can chili, 1 (10 oz.) can diced tomatoes and onions, 1 (10 3/4 oz.) can black beans, 3 cups low sodium chicken broth, 1/4 cup fresh cilantro, chopped, 4 ounces sour cream, 1 handful of corn chips, 2 limes, cut into quarters, 1 medium avocado, sliced.
Shread chicken, set aside. Get out a pot, add 1 tablespoon of oil to the pot. Add the onions, and bell pepper, saute until the onions are translucent. Add the soups and dry seasonings to the pot, bring to a boil, reduce the heat to a simmer. Add the chicken, and cilantro, cook for another 5-minutes. When you are ready to serve garnish with a dollop of sour cream, corn chips, lime wedges, and avocado slices.