Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and sauté until just starting to soften, about 6 minutes. Add garlic and sauté another minute, until onions are completely done. Stir in both beans, green chilies, shredded chicken, chicken broth, cumin, oregano, cayenne, salt and pepper. Bring to a boil, then reduce heat to simmer. Simmer 20 to 30 minutes, then stir in lime juice. Enjoy with optional toppings. Refrigerate leftovers in tightly covered container and enjoy or freeze within 2 to 3 days.
Makes about 12 cups chili (6-8 servings).
Recipe by at https://kimgaleaz.com/2018/02/celebrate-chili-margaritas/