Add your oil to the dutch oven, then add the onions and chiles. Sweat until onions are translucent, 10-15 minutes. Add the chicken, cook about five minutes. Add the garlic, flour and spices. Cook for about 2 minutes, stirring. Add beans and stock. Let cook 1 hour, stirring occasionally.
After an hour, the soup should be thickened and ingredients tender. Stir in the sour cream and cilantro. Taste and adjust seasonings as necessary. Serve with grated pepper jack cheese and avocado.