1. Start by adding 1½ cups of the rinsed and drained beans and ½ cup water to a blender. Blend until somewhat smooth, adding a little more water if necessary.
2. Add olive oil to a large Dutch oven or large pot and place over medium-high heat. Add onion and green chiles and cook until softened, about 3-4 minutes. Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, blended beans, remaining whole beans, salt and pepper. Simmer on low heat for 20-30 minutes.
3. After 20 minutes, stir in the shredded chicken breast, corn, fresh lime juice and cilantro. Allow to cook for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Enjoy!
Curious about how to make this recipe in the slow cooker? Instead of using shredded, cooked chicken, you’ll use 1½ pounds of raw boneless skinless chicken breasts or thighs. After step 1, simply add all ingredients except the lime juice and cilantro to your slow cooker. Cook on high for 3 hours or low for 6-7 hours. Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro. That’s it!