Tex-Mex Chicken Chili


2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it

In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent.  Add the garlic and cook another minute.  Add the spices, and let them toast for a minute while you stir.  Add the remaining ingredients, including the chicken.  Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally.  Taste and adjust seasonings.
Top with your favorites:

pickled jalapenos
green onions
shredded cheese
tortilla strips