| 0.15 | tsp | black pepper |
| 0.94 | lb | canned cannellini beans |
| 0.63 | lb | Canned chicken |
| 0.94 | lb | Canned Navy Beans |
| 0.1 | tsp | cayenne pepper, ground |
| 0.94 | lb | chick peas |
| 2 | cup | chicken broth - low sodium |
| 0.25 | tsp | clove |
| 0.67 | tbsp | cumin, ground |
| 0.25 | lb | Green Chili Peppers |
| 1 | tsp | lime juice |
| 0.67 | tbsp | olive oil |
| 1 | tsp | oregano |
| 2 | cup | vegetable broth |
| 0.5 | unit | Yellow onion |
Use chicken broth and canned chicken in non-vegetarian version, and vegetable broth for vegetarians.
Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
Add the garlic and cumin. Cook, stirring frequently, for another minute.
Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.