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).