Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.
1 tablespoon vegetable oil, 1 onion, 2 jalapeño peppers
Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.
2 boneless, skinless chicken breasts, 14.5 ounces diced fire-roasted tomatoes, 1 cup low-sodium chicken stock, ½ cup Franks RedHot Sauce, 1 tablespoon ground chili powder, 2 teaspoons ground cumin
Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream cheese, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.
31 ounces cannellini beans, 4 ounces cream cheese, Kosher salt and freshly ground black pepper, Tortilla strips, Sliced celery, Sour cream, Blue cheese crumbles