Sort and wash beans; place in a Dutch oven or large pot. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.

About 5 minutes before beans are finished soaking, heat oil in a medium-size skillet to medium heat. Add onions and sauté for 3 to 4 minutes or until browned. Make room in the center of the skillet and add garlic; sauté for approximately 30 seconds or until browned.

When beans are finished soaking, drain, and return them to the Dutch oven. Add broth and onion mixture; bring to a boil. Cover, reduce heat to medium-low and simmer for 2 hours.

Add chicken and next 5 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese and avocado slices (optional). Makes 8 (1-¹⁄₂ cup) servings.

*Nutrition information is for chili without the avocado.

**Nutrition information with avocado slices:

366 calories, 10 g fat (7.5 g saturated fat), 292 mg sodium, 39 g carbohydrate, 8.5g fiber, 28.5 g protein