White Chicken Chili

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, garlic, green bell pepper, and jalapeño, cooking until the vegetables are softened (about 5 minutes).

Add the boneless chicken breasts to the pot and cook for about 5-7 minutes until slightly browned.

Stir in cumin and oregano, allowing the spices to cook for another minute until fragrant.

Pour in the chicken broth, and add the white beans and corn. Bring to a simmer and let cook for 20 minutes, or until the chicken is fully cooked.

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

Stir in the sour cream and lime juice, and season with salt and pepper to taste. Cook for another 5 minutes.

Before serving, stir in the chopped cilantro for a fresh finish.