Heat a 10" saute pan over medium heat with 2 tbsp olive oil..
Add onions and peppers and cook for 5 or 6 minutes.
Add one small can diced green chilis.
Sprinkle with salt and pepper.
Add sliced chicken breast and tomatoes to pan.
Stir to heat for several minutes.
Add chicken broth, wine, wing sauce and Mole sauce.
Add chopped celery.
Add canned corn.
Let bubble at med for 10 to 15 minutes.
Meanwhile, slice avocado into quarters and then halves.
Pre-heat large soup/stew bowls. (I am a big fan of pre-heating the dishes.)
Use a slotted spoon to serve stew into bowls. Then use solid spoon to add sauce as desired.
Spread avocado over stew, and sprinkle with sea salt and ground pepper.
Put a dollop of sour cream or yogurt on top.
Garnish with cilantro.
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