Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         Tbsp          olive oil
4                       green onions, thinly sliced
3                       roasted red pepper quarters, diced
2         cans          chopped green chilies (4.5 oz each), drained
1         c             low-sodium chicken broth
1         can           white beans (16 oz), drained
1 1/2     c             frozen corn kernels
1/2       c             chopped cilantro
4         cloves        roasted garlic, peeled and mashed
2         Tbsp          lime juice
1/2       tsp           salt
1/2       tsp           dried oregano, crumbled
2 1/2     c             diced roasted chicken
1/4       c             sour cream

Preparation:

In a large skillet, heat the oil over medium heat. Add the green onions; cook until tender, about 2 minutes. Stir in red pepper, chilies, broth, beans, corn, cilantro, garlic, lime juice, salt, and oregano. Bring to a boil. Reduce heat to low, cover, and simmer until heated through, about 5 minutes. (Add a little water if mixture is too thick.) Stir in chicken and cook just until heated through, about 4 minutes longer. Ladle into bowls, dollop with sour cream, and serve.