Pick and shred rotisserie chicken.
red pepper, green chilies, cumin, lime juice, salt and garlic in a greased slow cooker. Pour chicken stock over top. Cook for 4hrs on low.
Add shredded chicken, chicken stock, red pepper, green chilies, corn, beans, cumin, and salt to a large stock pot or dutch oven. Bring to a boil then reduce heat to medium-low and similar for 30-35 or until peppers are tender.
Before serving, stir in sour cream.
Serve topped with avocado, tortilla chips and Mexican cheese.