Chop or tear cooked chicken into bite size pieces. Set aside.
Melt butter in a large stock pot over medium heat. Add garlic and cook for 1 minute, stirring to prevent it from burning.
Add chopped onions, celery and carrots and continue cooking for 5 minutes, occasionally stirring and scraping the bottom of pot.
Stir in kosher salt, black pepper, ground cumin and chopped sage. Sauté for 3 additional minutes, or until onions are translucent.
Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute, then stir in white wine, green chiles and undrained white beans.
Stir in cooked chicken and chicken broth. Increase burner heat to high and bring soup to a boil, then reduce heat to simmer and continue cooking for 20 minutes.
Video
Notes
Use skinless rotisserie chicken meat, but any other cooked protein of your choice is fine.