Sauté Aromatics:

• In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes until it becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

Add Spices:

• Stir in the cumin, oregano, chili powder, salt, and pepper. Cook for about 1 minute to allow the spices to become fragrant.

Incorporate Chicken and Broth:

• Add the shredded chicken, white beans, diced green chilies, and chicken broth to the pot. Stir well to combine all the ingredients.

Simmer:

• Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, allowing the flavors to meld.

Add Cream and Lime Juice:

• After simmering, stir in the heavy cream (or sour cream) and the juice of one lime. Heat through for another 5 minutes, making sure not to boil. Taste and adjust seasoning if necessary.

Cool Slightly and Serve:

• Remove the chili from heat and let it cool for about 10 minutes before serving.

Garnish and Enjoy:

• Serve the white chicken chili hot in bowls, garnished with your choice of toppings such as fresh cilantro, avocado slices, shredded cheese, or crushed tortilla chips.