I start by heating olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 5–6 minutes per side until lightly golden and cooked through. Remove and shred once cool.

In the same pot, add the chopped onion and cook until soft. Stir in the garlic and cook for about 30 seconds until fragrant—you’ll smell the flavor building already.

Now add the white beans, chicken broth, green chilies, cumin, chili powder, oregano, salt, and pepper. Stir everything together and let it simmer for 15 minutes.

I add the shredded chicken back to the pot, followed by heavy cream and sour cream. Stir gently and simmer for another 5 minutes until creamy and well combined.

Taste and adjust seasoning if needed. Serve hot, topped with fresh cilantro and a squeeze of lime for that restaurant-style finish.