1 ½lbsshredded chicken(you can use rotisserie chicken or shred your own chicken breast in the crock pot)
1 Tablespoonsalted butter
2Jalapeno peppersseeds removed and finely chopped (about 3 Tablespoons)
1mediumyellow onion(about 1 heaping cup)
215 oz cansCannelini beansrinsed and drained
17 oz candiced green chilis(I use mild)
½teaspoonancho chili powder
¼teaspoon cayenne pepper
additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional
Place half a can of cannelini beans (about ¾ cup) and ½ cup of chicken broth in a blender and puree until smooth. Set aside.
Combine olive oil and butter in a soup pot or dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes)
Add garlic and cook until fragrant (about 30 seconds).
Add pureed been mixture to pot and also add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper. Bring mixture to a boil and then reduce heat to a simmer.
Stir in sour cream.
Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.