2 teaspoons olive oil
1/2 medium yellow onion, diced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 medium cloves garlic, peeled and minced
2 teaspoons ground cumin
2 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can chickpeas, rinsed
1 cup yukon gold potatoes, cut into 1/2-inch cubes
1 (4-ounce) can diced green chiles
1 (12-ounce) jar salsa verde
Pinch of cayenne pepper
Juice of 1 medium lime
Lime wedges to squeeze over the top
Diced red onion
Place a large pot over medium-low heat. Add olive oil. Once oil is hot, add onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the onion is softened and translucent, stirring occasionally, about 8 minutes.
Stir in garlic and cumin. Cook for another minute.
Stir in broth, beans, chickpeas, gold potatoes, chiles, salsa verde, and cayenne until combined. Bring to a boil over medium-high heat. Cook for about 10 to 15 minutes, until the potatoes are cooked through. Reduce to a simmer and cook for 3 to 5 minutes until thickened slightly.
Remove from heat. Stir in lime juice and season with additional salt and pepper, if desired.
Serve with desired toppings.