In a large dutch oven or stockpot add the olive oil and heat over medium high heat to warm
Add the jalapeno, green chilles, and saute for about 7 minutes or until veggies begin to soften. Stir intermittently
Add the garlic and saute 1-2 minutes
Add the chicken broth, chicken, cannellini beans, including the whole beans and blended beans mixture ( take 1 cup of the beans add to blender, add a splash of chicken broth and blend until smooth. Mixture should be thick. Add to pot. Along with lime juice, cumin, oregano, salt, pepper, red chilli flakes, cayenne pepper, and being to a boil
Allow mixture to boil gently for about 7-10 minutes
Add the cilanteo and boil for 1 minute
Taste and add salt to taste
Ladle chilli into bowls and optionally garnish with fat free cheese and or sour cream
Serve immediately
Chilli will keep airtight in the fridge for 5-7 days or in the freezer for up to 6 months
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