In a large pot, heat 2 tablespoons of neutral oil over medium heat. Once shimmering, add 1 diced yellow onion, 1 diced jalapeño, and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent and fragrant, stirring occasionally. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of ground cumin for added flavor complexity.

Pour in 4 cups of low-sodium chicken broth, then add 1 pound of boneless skinless chicken breasts, 1 can of diced green chiles, 1 teaspoon of kosher salt, and freshly ground black pepper to taste. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce to a simmer, cover, and cook for 10-15 minutes, or until the chicken is no longer pink in the center.

Using a slotted spoon, carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow them to cool for a few minutes, then shred the chicken using two forks until it’s perfectly tender.

While the chicken cools, stir in 2 cans of drained white beans and bring the mixture back to a simmer over medium heat. Cook for about 5 minutes, allowing the flavors to marry.

Add the shredded chicken and 1 cup of frozen corn back to the pot, stirring to combine everything together. Heat through for another 5 minutes.

Turn off the heat and stir in ½ cup of sour cream until fully incorporated, adding a creamy tang to the chili. Taste and adjust seasoning with more salt or pepper as needed.