In a large stock pot or dutch oven, sauté carrots, onions, and peppers in vegetable/avocado oil for 2-3 minutes.
Stir in Mexican oregano, cilantro, cumin, coriander, bay leaf, salt, black pepper and garlic.
Sauté for 2-3 minutes (until spices are fragrant).
Add green chiles, salsa and tomatoes; simmer for 5-6 minutes.
Add broth and chicken and simmer until carrots are tender.
Add beans and corn and continue to simmer 5 more minutes.
Taste soup and add salt, a half teaspoon at a time, if needed.
Remove bay leaf and discard.
Serve soup over rice with a squeeze a lime, a sprinkle of fresh cilantro and a few cubes or slices of avocado.