In a large stock pot or dutch oven add oil over medium heat
Add the onion, garlic, and salt. Cook until fragrant.
Add the chicken and sear on both sides. Once seared, pour in the seasoning, peppers, and jalapenos and cook 1-2 minutes
Pour in the chicken broth, lime juice, beans, and green chilies
Let simmer for 1 hour and 30 minutes with the lid on
Remove the chicken, shred, and add back to the pot. Let simmer another 30 minutes and service with sour cream or greek yogurt as a garnish.