Step 1: Sauté the aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the flavor base
Stir in the diced green chilis, oregano, cumin, paprika, salt, and cayenne. Cook for 1 minute to bloom the spices.

Step 3: Build the soup
Pour in 1 quart of chicken broth and the cannellini beans. Use an immersion blender to puree this portion of the soup until smooth, creating a creamy base.

Add the chicken breasts and remaining 1 quart of broth. Bring the soup to a simmer, cover, and cook for 20–25 minutes, or until the chicken is cooked through.

Step 4: Shred and stir
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot along with the can of Great Northern Beans (whole, not pureed) and stir in the sour cream until the soup is creamy and slightly thickened.

Step 5: Brighten it up
Turn off the heat and stir in the juice of 1 fresh lime. Taste and adjust seasoning as needed.

Step 6: Serve
Ladle into bowls and garnish with lime wedges, chopped cilantro, or shredded cheese, if desired. Serve warm and enjoy!