In a good processor blend 1/2 cup of Cannellini Beans with 1 cup of Chicken Broth, set aside

Heat Olive Oil over medium high heat. Add Onions and Peppers. Cook until soft, 4 to 5 minutes. Add the Garlic and cook for one minute more. Add the Cumin, Coriander, and Chili Powder and continue to cook for another minute. Add the Chicken Broth, pureed Beans, and 1/2 Tsp Salt. Bring to a boil, reduce heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded Chicken, Beans, Corn, and Lime Juice. Bring back to a simmer and cook until everything is heated through, about 5 minutes.

Serve with Sour Cream, Corn Chips, and Lime wedges

NOTE: If you prefer more heat, use Jalapenos instead of Bell Pepper.