Place chopped bacon in a large soup pot or Dutch oven and cook over medium heat for about five minutes. You want the pieces cooked but not crisp.

Add onions and garlic and cook another five minutes or so, until softened.

Add potatoes and chicken broth. Bring to a boil then reduce to simmer for about fifteen minutes, until potatoes are tender.

If using a whole rotisserie chicken you can skin and de-bone your chicken, then cut the meat into bite-sized pieces, while the soup simmers.

Add chicken and white beans to soup, and cook about five minutes, until heated through.

Just before serving, add arugula, lime juice, and salt and pepper to taste.