15ounce canwhite beans drained and rinsed (such as navy)
shredded cabbage, cilantro and radish slicesoptional garnish
Heat olive oil over medium heat in large soup pot. Sauté onion with a pinch of salt and pepper until translucent, about 5-6 minutes.
Stir in garlic, cumin, smoked paprika, cayenne, oregano and green chilis and sauté until fragrant, about 30 seconds. Stir in lime juice and chicken broth then bring to a boil. Add in shredded chicken and rinsed beans then bring to a boil again. Reduce heat to low and simmer for 30 minutes.
Check for seasoning and add salt and pepper to taste before garnishing with cabbage, cilantro and radish slices before serving.
If you don't wish to use rotisserie chicken, you can roast chicken in the oven and shred it or cook two chicken breasts in the broth and shred.