INGREDIENTS
3 tbsp
olive oil
3 cups
sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1
large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7
to 8 ounces canned green chiles, don’t drain (I used mild heat)
4
garlic cloves, peeled and finely minced
32
ounces (4 cups) low-sodium chicken broth
4 cups
shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
2 15 ounce cans
cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
1 tbsp
lime juice
1
tablespoon cumin
1 tsp
dried oregano
1 tsp
salt, or to taste
1 tsp
black pepper
1/2 tsp
red chili flakes
1/4 tsp
cayenne pepper, optional and to taste
1/3 cup
fresh cilantro leaves, finely minced
tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing