In a big pot, add the olive oil and saute the onion and garlic until onions are translucent, about 10 minutes.
Then dd the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle pepper to the pot and continue to cook for an additional 10 minutes covered.
Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil, uncovered, stirring as needed until the liquid has reduced to your level of preference.
Serve in nice big bowls and add any additional toppings. Enjoy!