Begin by heating the olive oil in your large pot over medium-high heat. Add the chopped chicken and cook until it’s no longer pink on the outside, about 5-7 minutes. Remove the cooked chicken from the pot and set it aside.

Using the same pot, add a little more olive oil if necessary, then toss in the diced onion and garlic. Cook for 2-3 minutes, stirring often, until the onion turns translucent and fragrant. If you’re using bell pepper, add it at this stage.

Sprinkle in the cumin, chili powder, and oregano. Give everything a good stir to coat the onions in the spices, enhancing their aroma. Toss in the can of diced green chilies and mix well.

Next, add the rinsed white beans to the pot. Pour in the chicken broth and stir until well combined. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Add the cooked chicken back to the pot and simmer the chili for about 20 minutes. This allows the flavors to meld together beautifully. You’ll notice the broth starts to thicken slightly as the beans release their starches.

After simmering, pour in the heavy cream or sour cream for that signature creamy texture. Stir well and continue simmering for another 5 minutes. If needed, taste the chili and adjust the seasonings by adding more salt, pepper, or spice to your liking.

Ladle the chili into serving bowls and top with your favorite garnishes. A squeeze of lime juice adds a bright and zesty flair. Enjoy your homemade white chicken chili while it’s hot!