White Bean Chicken Chili

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper, cooking until the onion is translucent, about 5 minutes.

Add the diced green chiles and chicken breasts to the pot, stirring to combine. Cook for about 5 minutes until the chicken becomes slightly browned.

Pour in the chicken broth, cumin, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20 minutes.

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Stir in the white beans and lime juice. Let chili simmer uncovered for an additional 10 minutes, allowing the flavors to meld.

Taste and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro, light sour cream, and shredded cheese if desired.