Cook the Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until it’s no longer pink. Remove the chicken and set aside.
Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add Green Chilies and Broth: Pour in the green chilies and chicken broth. Stir in the cumin, oregano, and chili powder, and return the cooked chicken to the pot.
Simmer and Add Beans: Add the white beans and bring the chili to a gentle simmer. Cook for 15-20 minutes, allowing the flavors to meld.
Add Cream and Sour Cream: Reduce the heat to low. Stir in the heavy cream and sour cream, mixing until the chili is creamy and well combined.
Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro. Add your favorite toppings like diced avocado, shredded cheese, or a squeeze of lime for extra flavor.