2 pounds diced cooked chicken, about 3 cups (white or dark)
1 medium onion, diced
4 garlic cloves, minced
2 (two) 15.5-ounce cans white or Cannellini beans, rinsed and drained
4 cups chicken stock
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
8 ounces sour cream
1/2 cup heavy cream
4-ounce can of diced green chilies
shredded cheese of your choice
Heat oil in a heavy-bottomed soup pot over med-high heat, saute onions until slightly browned; add salt, pepper, garlic, cayenne, oregano, and cumin.
Continue to cook for a few minutes to until you really start to smell the flavor of the herbs. Add chicken stock, chicken, beans, and green chilies to the pot.
Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and stir in sour cream, heavy cream, and parsley.
Garnish and serve.