Heat a skillet on medium heat with 3 tablespoons of olive oil.

Salt and pepper both sides of the chicken thighs.

Add the chicken into the skillet and cook through for about 15 minutes, until cooked through.

Remove the chicken from the heat and allow to cool slightly.

Shred the cooked chicken.

Put chopped onions and celery in a large soup pot with 2 tablespoons of olive oil over low heat.

Stir and heat for about 3 to 4 minutes until softened.

Add the vegetable broth and chopped garlic to the pot.

Add the shredded chicken and diced sweet potatoes into the soup.

Add the drained black beans, quinoa and brown rice packets, and chicken stock.

Stir in the two cans of tomato paste and seasonings.

Cook for about 30 to 45 minutes on medium heat, or until the sweet potatoes are tender.

Garnish each serving with sliced avocado and a dollop of sour cream.