It's hard to believe that you can make this flavor-packed chicken chili in less than an hour...it tastes like it's been cooking all day.
Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until the vegetables are tender, stirring occasionally. Add the flour and cumin and cook and stir for 2 minutes. Stir in the broth. Cook and stir until the mixture boils and thickens.
Stir the beans, picante sauce and chicken in the saucepot and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally. Top with shredded pepper jack cheese and cubed avocado, if desired.