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Export 15 ingredients for grocery delivery
Step 1
Heat oil in a large stockpot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined.
Step 2
Add chicken breasts and broth and season with salt and pepper. Turn the heat down to medium, cover the lid and bring it to a simmer. Simmer until chicken is cooked through, about 12-15 minutes.
Step 3
Remove the chicken and shred into small pieces using 2 forks. Once shredded, transfer back into the pot and mix evenly.
Step 4
Add white beans and continue cooking until warmed through, about 5-7 minutes. Mash about 1/3 of the beans with a potato masher to help thicken the chili (optional). For a smoother creamier chili, mash more beans. For a chunkier chili, leave more beans whole.
Step 5
Stir in corn and heavy cream (or sour cream) until evenly mixed. Cook for 2-3 minutes until smooth, stirring occasionally.
Step 6
Drizzle with lime juice if desired and top with cilantro, cheddar, and tortilla chips (or tortilla strips).
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