Pour the two tablespoons of olive oil into a medium to large stockpot, over medium high heat. Add yellow and red onions, stirring into the olive oil. Generously season with fine sea salt and let saute until the onions become translucent, about 2-3 minutes. Stir in the bell pepper and saute another 2 minutes. 

Add in the pressed garlic, ginger (it adds an extra depth of flavor and spice!) and chili pepper. Stir to combine with the other vegetables and let saute until it becomes fragrant - about a minute. Pour in the canned tomatoes with the juice and the rinsed/drained black beans. Stir to let the flavors combine for a minute or so and then pour in the chicken stock along with the spices. Stir and bring to a boil. Once it's boiling, turn down to a simmer. Add in the shredded chicken and squeeze in juice from one lime. Allow the soup to simmer for at least 1-2 hours if possible. 

I like to use real chicken broth, which is not low in sodium so I don't usually add much salt. Taste the soup and add as much salt as you like or as needed to bring out the flavor. Ladle into bowls and top with avocado slices, a nice big handful of fresh cilantro (the more the better!), a generous dollop of greek yogurt, grated sharp cheddar and break in some tortilla chips. It's also delicious to cut fresh tortillas into strips and bake them in place of the chips if you want to switch things up!

This is so, so good with an ice cold beer. Enjoy!!