Place the chicken thighs in a large soup pot. Cover with 2 quarts water, 2 tsp. salt and the onions. Bring to a simmer.
While the soup is cooking, finely chop the stems of the cilantro to yield 1 cup (3 oz.). Add them to the pot along with the green chilies. Simmer until the chicken is falling off the bone (about 30 minutes).
Remove the chicken from the pot. When cool enough to handle, remove it from the bone, shred it, and place it back in the pot.
Add the pasta and green beans. Cook until the pasta and beans are cooked (about 10 minutes).
Add the white beans. Adjust seasoning with salt and pepper to taste.
While the soup is cooking, finely chop the remaining cilantro (1 oz.) and place it in a bowl. Stir in the garlic and olive oil.
Just before serving, stir the cilantro garlic mixture into the soup. Divide soup between bowls.
Simply replace the pasta shells with gluten-free pasta and this recipe is gluten-free.