Start by placing the boneless, skinless chicken breasts in a large pot or slow cooker. Add in the chicken broth, ensuring the chicken is fully submerged.

Cook the chicken: If you're using the stovetop, bring the broth to a boil, then reduce the heat and simmer for 15-20 minutes or until the chicken is cooked through. If you’re using a slow cooker, cook on low for 4-5 hours or on high for 2-3 hours.

Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Set it aside.

In the same pot or slow cooker, add a little oil over medium heat and sauté the diced onion for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

Add the Remaining Ingredients

Add the rinsed white beans, green chilies, and shredded chicken back into the pot. Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper.

Pour in the remaining chicken broth and stir everything together, ensuring the beans and chicken are evenly distributed.

Let the chili simmer on low heat for 20-30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

For a thicker texture, you can mash some of the beans with a spoon or blend a portion of the soup and then return it to the pot.

Once the chili has thickened to your desired consistency, stir in the sour cream or Greek yogurt and shredded cheese (if using). This will give your chili a rich, creamy finish.

Adjust the seasoning with additional salt or pepper if needed.

Ladle the chili into bowls and top with your favorite toppings, like fresh cilantro, a squeeze of lime juice, or some tortilla chips for extra crunch. Enjoy this comforting, flavorful dish!