Step 1

Heat a large pot or dutch oven over medium heat.

Step 2

Add oil, onions, carrots, celery, and jalapeños. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3

Add minced garlic and cook for about a minute, until fragrant.

Step 4

Add chicken broth, water, salt, black pepper, garlic powder, onion powder, mustard powder, dried parsley, dried dill, and ground cayenne. Allow the mixture to come to a boil, then add chicken and cover with a lid until the chicken is cooked through, about 10 minutes.

Step 5

Once the chicken is done, remove it from the pot and shred it with two forks. Set it aside.

Step 6

Add softened cream cheese to a bowl and slowly add small amounts of the hot soup, stirring as you add it. Keep adding soup until the cream cheese is melted and the mixture is creamy. Then add to the pot.

Step 7

Add chicken, cannellini beans, green chiles, Frank's RedHot sauce, lime juice, and cheddar cheese to the pot. Cook until the cheese has melted and everything is combined, then serve!

Step 8

Optional: top with a dollop of sour cream, fresh cilantro, cracked black pepper, and sliced avocado.