Heat the Olive Oil in a large stock pot or dutch oven over medium high heat. Add in the diced onions and green bell peppers and sauté for 5-6 minutes until soft.
Add in the minced garlic and diced jalapeños and cook for 1-2 minutes.
Stir in the chicken broth, cannellini beans, salsa verde, green chilies, diced chicken, cumin, chili powder and salt. Reduce the heat to low and simmer for 25-30 minutes until the chicken is cooked through.
Stir the lime juice. Serve warm topped with your favorite toppings and enjoy!
