Warm the oil in a large pot over medium heat. Add the chicken, stir to coat and season with salt and pepper. Cook the chicken, stirring or turning as needed, for 2-3 minutes, until lightly browned on all sides. (The inside of the chicken should still be a little bit pink.)
Add the onion, garlic and pepper and cook 2-3 minutes until the onions turn clear.
Add the tomatoes, beans, chicken broth, cilantro and lime juice. Simmer for 30 minutes. Scoop into bowls and serve with the toppings of your choice. Enjoy!
Canned or frozen green chile can be swapped for the fresh poblano pepper, if it is unavailable.The lime juice makes an enormous difference in this recipe. If you are unsure of the lime, feel free to serve the soup with lime wedges on the side, so that the amount can be adjusted for individual tastes.For a shortcut recipe, cooked and chopped chicken can be swapped into the recipe. Just add it at the end of the cooking process to warm it for a few minutes.