In a large pot, heat 2 tablespoons of neutral oil over medium heat. Add 1 chopped yellow onion and 1 finely chopped jalapeño, stirring frequently for about 5 minutes until they soften and become fragrant. Incorporate 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin, cooking for an additional 1-2 minutes until the spices are aromatic.

Pour in 5 cups of low-sodium chicken broth, then add the cut chicken breasts, 2 cans of green chiles, kosher salt, and freshly ground black pepper to taste. Bring the mixture to a boil over high heat, then reduce to a simmer for 10-15 minutes until the chicken is completely cooked through and tender.

Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board to cool slightly. Using two forks, shred the chicken into bite-sized pieces, ensuring it’s tender. Return the shredded chicken back to the pot to keep it warm in the flavorful broth.

Stir in 2 cans of drained and rinsed white beans and bring the chili back to a simmer over medium-low heat. Allow it to cook for about 5 minutes, stirring occasionally. For a creamier texture, mash some of the beans against the side of the pot with a fork, releasing their starches into the broth.

Add 1.5 cups of frozen corn to the pot, increasing the heat slightly to warm everything through for about 2-3 minutes. Off the heat, stir in ½ cup of sour cream until fully incorporated.

Ladle the hearty white chicken chili into bowls and garnish with thinly sliced avocado, chopped fresh cilantro, and optional crushed tortilla chips for crunch.