Saute onion and garlic in olive oil in a large pot on medium heat, when the onions are soft add the minced jalapeños and stir for about 1 minute.
Add green chilis with 1 cup chicken broth and 2 cups chicken to the pot. Stir until the chicken is warmed. Pour in the remaining chicken broth and water, then add white beans.
Season with salt, pepper, and a pinch of celery salt Bring to a boil and simmer for 20 minutes.
Serve in bowls and top with sour cream, avocado, and cilantro.
TIP: Wear disposable gloves when cutting the jalapeño peppers; the oils can burn skin. Make sure you also avoid touching your face.
TIP: Reserve your drained bean liquid—it's a perfect thinner for chili and won't water down your dish.
TIP: If you're serving a crowd, you could keep this warm in your crockpot!