Step 1

In a large dutch oven over medium heat, sauté onions and garlic for 2 minutes. Add the minced jalapeños, oregano, cumin, and white pepper and cook together with the onion/garlic mixture for another minute.

Step 2

Increase heat to medium-high and add the chicken broth, chicken, and beans to the pot. Stir well and bring to a boil. Reduce heat to medium-low and cook, uncovered, for at least 30 minutes.

Step 3

Place all ingredients in a small food processor or blender and process until smooth. Add more lime juice or water if need to thin out.

Step 4

To serve: place chili in bowls and top with cilantro sauce, shredded cheese, and/or extra minced jalapeños.