Step 1

In a Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, and cook and stir until tender, about four to five minutes. Add the minced garlic and cook for one minute longer.

Step 2

Stir in the water, chicken broth, cannellini and black beans, tomatoes, chiles, taco seasoning and cumin.

Step 3

Bring the soup to a boil; then reduce the heat. Simmer, uncovered, for 20 minutes. Stir in the chicken and cilantro, and heat through.

Step 4

Garnish the zesty soup with hot sauce, lime wedges and additional cilantro, if desired.