Step 1

First, heat the olive oil in a large skillet or Dutch oven over medium heat. Add in the diced onion, minced garlic, and minced jalapeño. Sauté for about 5 minutes, until the onion becomes translucent.

Step 2

Add in the cubed chicken breasts. Cook until they are browned on all sides, about 5 to 7 minutes. Stir occasionally.

Step 3

Sprinkle in the cumin, oregano, and chili powder over the chicken and onion mixture. Stir until well incorporated.

Step 4

Pour the chicken broth into the pan. Bring it to a simmer. Add in the drained and rinsed white beans, diced green chiles, and corn. Stir together.

Step 5

Allow the chili to simmer uncovered for 20 to 25 minutes, stirring occasionally.

Step 6

Reduce the heat to low. Stir in the heavy cream or sour cream. Season the chili with salt and pepper to taste. Simmer for an additional 5 minutes.

Step 7

Remove the pan from the heat. Allow the chili to rest for a few minutes to deepen the flavors.

Step 8

Finally, ladle the white bean chili into bowls. Garnish with chopped cilantro if desired.