1. In a large heavy saucepan over medium low heat, add the olive oil.
2. Stir in the carrots. Sauté for 4-5 minutes to soften. Stir in the onion, and sauté until translucent.
3. Add the fresh minced garlic. Continue to stir, watching carefully to ensure the garlic doesn’t burn.
4. Stir in the oregano, ground cumin, ground white pepper, black pepper, red pepper flakes, lime pepper and salt.
5. Let the spices gently simmer in the oil, stirring and cooking until they are softened and fragrant. While stirring, scrape the bottom of the pan well to ensure all ingredients are incorporated.
6. Increase heat to medium, then add the chicken broth.
7. Once the soup has come to a simmer again, add the frozen corn (no need to thaw the corn first), Northern beans, black beans and pinto beans.
8. Bring the white chicken chili back to a simmer, stirring regularly, and cook for an additional 10 minutes.
9. Remove the white chicken chili from the heat, and carefully use a heat resistant potato masher to smash some of the beans. Stir well, and return to heat.
10. Add the shredded chicken, Italian green beans, and Rotel diced tomatoes.
11. Cook, stirring often, for 10-12 minutes.
12. If the soup is too thick, add additional broth. Check to see if additional salt is needed.
13. Remove the white chicken chili from the heat and let cool slightly. Stir in the lime juice.
14. To serve, top with fresh cilantro, tortilla chips, cheese, avocado, sour cream—whatever you prefer! This white chicken chili recipe remains fresh in the refrigerator for 4 days. The chili will thicken when refrigerated. When reheating chili, add additional liquid (your preference, water, milk, or stock) to desired consistency. Adjust for salt.