Southwestern Chicken Soup

I adapted this recipe from a Cooking Light recipe. If you're not cooking your own dry beans, substitute a can of each kind.

Lesli

2 t. olive oil
1 cup chopped onion
1 cup chopped green pepper, optional
3 garlic cloves, minced
1 Anaheim chile, minced
2 T. flour
1 lb. chicken, cut into bite-sized pieces (I use less)
2 T. tomato paste
1 t. chili powder
1 t. cumin
1/4 t. pepper
2 t. salt
4 cups chicken broth
2 bay leaves
1 (14.5 oz.) can tomatoes
2 cups pinto beans
2 cups black beans
1 small can white hominy, drained
cilantro
crushed tortilla chips
diced avocado
lime wedges

Heat oil in a large pot over medium-high heat. Add onion, pepper, garlic, and chile to pan; saute 5 minutes or until tender. Place flour in a shallow bowl; dredge chicken in flour and add to pan; saute 5 minutes or until browned on all sides. Add tomato paste and next 4 ingredients (through salt), stirring to coat. Add broth and next 5 ingredients (through hominy); bring to a boil. Reduce heat to medium, and cook 15 minutes. Remove from heat; discard bay leaves. Serve with cilantro, chips, avocado and lime.