Select a sunny spot in your garden and prepare the soil by adding compost and ensuring good drainage. Plant your chosen chili pepper seeds, aiming for varieties suitable for your climate and desired spice level.

For onions and garlic, plant bulbs in early spring or fall, depending on your region. Ensure they have adequate space for growth and well-draining soil.

If growing cilantro, sow seeds directly into the soil after the last frost. Cilantro prefers cooler temperatures and partial shade to prevent bolting.

For white beans, choose a bush or pole variety and plant seeds after the danger of frost has passed. Provide support for pole beans and ensure consistent watering.

Water regularly, especially during dry spells, and fertilize with a balanced organic fertilizer every few weeks. Protect young plants from pests and diseases using organic methods.

Harvest chili peppers when they reach their mature color and desired size. Onions and garlic are ready when their tops begin to yellow and fall over.

Harvest cilantro leaves as needed, and for white beans, pick pods when they are plump and the beans inside are fully formed. Shell the beans immediately or dry them for later use.

Dice your homegrown onion and mince the garlic. If using homegrown green chilies, roast, peel, and dice them. Shred cooked chicken breasts.

In a large pot, heat olive oil over medium heat. Sauté the diced onion until softened, then add minced garlic and cook for another minute until fragrant.

Stir in the diced green chilies, cumin, oregano, and cayenne pepper, cooking for a minute to toast the spices.

Add shredded chicken, drained white beans, and chicken broth to the pot. Bring to a simmer, then reduce heat and cook for at least 30 minutes, allowing flavors to meld. Stir in fresh cilantro and lime juice just before serving.