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Heat olive oil in a large soup pot over medium heat.
Add the onion and bell pepper, sautéing for 4–5 minutes until softened and fragrant.
Stir in the garlic and cook for 30 seconds more, being careful not to brown it.
Add the shredded chicken to the pot.
Sprinkle in the cumin, chili-lime seasoning, black pepper, and a pinch of sea salt.
Stir and cook for 1–2 minutes to blend the flavors.
Pour in the chicken broth and salsa verde, then stir to combine.
Add the cannellini beans and bring the mixture to a gentle simmer.
Cover and cook for 15–20 minutes, allowing the flavors to meld and the broth to slightly reduce.
If you prefer a thicker soup, whisk together cornstarch (or arrowroot) with water until smooth.
Stir the slurry into the simmering soup and cook for 2–3 minutes, until it lightly thickens.
Remove the pot from the heat.
Stir in the fresh cilantro and taste the soup. Adjust with more salt, pepper, or a squeeze of lime juice for brightness.
Ladle the soup into bowls and top with avocado slices, chopped red onion, and a sprinkle of cilantro.
Serve hot with warm tortillas or crusty bread for dipping.