I got this recipe from the magazine Cooking Light, but I made a few modifications.
3-4 cups of chicken stock
4 cans of Northern beans, rinsed and drained
2 cups yellow onion, chopped
2 shallots, chopped
3-4 garlic cloves, minced
1 tablespoon of flour
2 tablespoons of ground cumin
4 4 oz. cans of mild chopped green chiles
2 cups of shredded chicken
4 tablespoons of freshly squeezed lime juice
Salt and pepper to taste
Put a cup of stock and 2 cans of beans into a blender and blend until smooth. Eat olive oil in stock pot on medium-high. Add onions and cook for 4-5 minutes, add shallots and cook for 3-4 minutes, add garlic and cook for 2 minutes.
Sprinkle flour over aromatics and cook for a minute. Add cumin and chiles and cook for a minute. Add the stock-bean mixture and the rest of the stock and drained beans. Add salt and pepper.
Reduce to medium heat and let the concoction simmer for about 10 minutes. Add chicken and cook for a 5-10 minutes.
Garnish with a dollop of sour cream, a few slices of avocado, and some cilantro.