In a large pot, warm the olive oil over medium heat. Add the jalapeno and garlic then cook for about 3 minutes.

Next add the green onions, cumin, and smoked paprika then stir together. Continue to cook for another 3 minutes or so then pour in the broth and the drained tomatoes and bring to a boil.

Reduce to a simmer and then add the white beans. Allow to cook for 10 minutes then squeeze in the lime juice and add the chopped cilantro.

Ladle the soup into separate bowls and add 1/2 of diced avocado to each. Serve with tortilla chips or shredded cheese, if desired. If you want to save leftovers or make the soup ahead of time then wait to add the avocado until ready to serve.