Start by cooking the chicken breasts. You can either pan-sear them in a little oil or bake them in the oven until fully cooked (about 25 minutes at 375°F). Once done, shred the chicken using two forks and set it aside.

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until they become soft and fragrant. If you’re adding jalapeños, toss them in at this point and sauté for another minute.

Sprinkle in the cumin, chili powder, and oregano, stirring to coat the onions and garlic. This will help the spices release their flavors and create a fragrant base for your chili.

Add the shredded chicken, white beans (drained and rinsed), green chilies, and chicken broth to the pot. Stir everything together, making sure the ingredients are evenly distributed.

Bring the mixture to a simmer over medium heat. Let it cook for 15-20 minutes, allowing the flavors to meld together and the chili to thicken slightly. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Once the chili has thickened to your desired consistency, remove the pot from the heat. If you like, stir in a squeeze of lime juice for a bright, fresh flavor. Ladle the chili into bowls and top with fresh cilantro for a burst of color and flavor.