For the Soup:

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 1/2 cups diced tomatoes w/juices
• 4-ounce can mild green chilies (or sub a poblano chili, diced)
• 2 lbs chicken (boneless, skinless, thighs or breasts) left whole
• 1 cup dry black beans, or sub 1 to 2 14-ounce cans black beans (or sub corn)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• lime juice from 1-2 limes

For Garnish:

• tortilla strips
• grated cheese
• sour cream
• avocado
• hot sauce
• cilantro
• fresh jalapeño
• scallions
• lime wedges