Add olive oil to a large pot over medium high heat. Add garlic and onion and saute for 6 minutes, or until tender. Stir in cumin and saute for 2 minutes, or until fragrant.
Add shredded rotisserie chicken, green chilies, corn, white beans, broth, sea salt, and pepper. Bring soup to a gentle boil, reduce to a simmer, and cook for 20 minutes. Divide soup into bowls and garnish with sliced avocado, cilantro and jalapeño. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.