3 boneless skinless chicken breasts, cut into thirds
5 cups low-sodium chicken broth
Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed
1 1/2 cup. frozen corn
1/2 cup sour cream
Freshly chopped cilantro, for garnish
1/4 cup shredded Monterey Jack
1/4 crushed tortilla chips
In a large pot, over medium heat, heat olive oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, about 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.