In a large dutch oven over medium heat, sauté onions and garlic for 2 minutes. Add the minced jalapeños, oregano, cumin, and white pepper and cook together with the onion/garlic mixture for another minute.
Increase heat to medium-high and add the chicken broth, chicken, and beans to the pot. Stir well and bring to a boil. Reduce heat to medium-low and cook, uncovered, for at least 30 minutes.
FOR THE CILANTRO SAUCE:
Place all ingredients in a small food processor or blender and process until smooth. Add more lime juice or water if need to thin out.
To serve: place chili in bowls and top with cilantro sauce, shredded cheese, and/or extra minced jalapeños.
For a thicker chili, purée some of the beans before adding to the chili.
Can freeze chili by placing in a freezer proof container for up to 6 months. Thaw chili in the refrigerator when ready to use.
For a more developed flavor, make the chili the day before and heat up in a heavy bottomed pot, over medium low heat.