Sautee the onions in olive oil in the bottom of a large pot for about 2 minutes. Add the garlic, green chilis, jalapenos, cumin, oregano, and cayenne pepper and sautee for a few minutes.
Optional: Remove the ingredients and blend in a blender or food processor until smooth. Add back to pot.
Add the two cans of BUSH’S Mild Pinto Chili Beans (with their juice) and rinsed white beans to the pot. Add the cooked chicken and chicken broth, stir, then simmer for 20 minutes on low heat.
Remove soup from heat and serve with chips, lime wedges, cilantro, avocado or guacamole, shredded cheese, and salsa for a delicious, hearty meal.