• Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent.
• Step 2: Add the minced garlic, cumin, chili powder, oregano, coriander, and cayenne (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
• Step 3: Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
• Step 4: Remove the cooked chicken breasts from the pot and shred or dice them into bite-sized pieces. Return the shredded chicken to the pot.
• Step 5: Stir in the drained and rinsed white beans and the diced green chiles. Simmer for an additional 10 minutes to allow the flavors to meld.
• Step 6: Reduce the heat to low and stir in the heavy cream or half-and-half. Cook for 5 more minutes, stirring occasionally, until the chili is heated through and the flavors have combined.
• Step 7: Taste and adjust seasoning with salt and pepper as needed.
• Step 8: Serve the creamy white chicken chili hot, garnished with your desired toppings such as shredded cheese, chopped cilantro, sour cream, and/or crushed tortilla chips.