Directions

1. Heat oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin, oregano, green chilies, broth, and salsa verde. Bring to a boil.
2. Stir in beans. Use a potato masher to mash some of the beans to thicken the soup. Stir in chicken. Reduce heat and simmer chili uncovered about 10 minutes, stirring occasionally, to let flavors develop.
3. Stir in ¼ cup cilantro. Ladle chili into bowls and serve with more cilantro plus jalapeño, avocado, sour cream, cheese, and tortilla chips for topping.