In a large saucepan or stockpot, heat oil and cook onions and peppers until soft (about 2-3 minutes).
Add chicken, sausages, and garlic, stir. Cook about 5-8 minutes until chicken is slightly browned on the outside.
Add cumin, chili powder, green chilies, beans, tomatoes and can of water, sweet potatoes, and salt.
Cover, simmer on low heat until sweet potatoes are tender (I like them to be tender enough to start to break down a little). Adjust salt as needed. When you begin simmering the soup, it will look really chunky, but resist the urge to add more water or tomatoes until you see how much liquid the vegetables release. It almost always turns out perfect without adding additional liquid!
Serve with chopped cilantro, sour cream, and cheese. The cilantro is a must!