Additional fresh cilantro, shredded Mexican blend cheese and tortilla chips, if desired
In a medium stockpot over medium high heat, heat olive oil. Add onion to pot and cook 4 to 5 minutes or until onions are tender and translucent. Add garlic and cook 1 to 2 minutes more. Add the cumin, salt, pepper and cayenne to the soup and cook 1 minute more, stirring frequently.
Pour chicken broth into pot along with the beans. Use an immersion blender to blend the mixture until nearly smooth but some texture still remains. (Alternately, you could use a blender, just make sure the liquid isn't hot.)
Add the chicken, cilantro and lime juice to the soup and bring mixture to a simmer. Spoon into bowls. Top with additional cilantro, shredded cheese and tortilla chips, if desired.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/08/healthy-mexican-chicken-soup-for-two.html