Making White Chicken Chili is a breeze with these easy-to-follow steps:

1. Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until no longer pink, about 5-7 minutes per side. Remove from the pot and set aside.

2. Sauté Vegetables: In the same pot, add the diced onion. Sauté until the onion is translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

3. Combine Ingredients: Return the cooked chicken to the pot. Add the drained and rinsed white beans, chicken broth, diced green chilies, cumin, chili powder, and oregano. Season with salt and pepper.

4. Simmer: Bring the mixture to a boil. Then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld.

5. Add Corn: Stir in the corn and cook for an additional 5 minutes.

6. Shred the Chicken: While the chili simmers, shred the cooked chicken using two forks. Return the shredded chicken to the pot.

7. Stir in Cream and Cheese: Lower the heat and mix in the sour cream and shredded cheese until well combined and creamy.

8. Taste and Adjust: Taste the chili and adjust seasonings if necessary.

9. Serve Warm: Remove from heat and serve in bowls, garnished with fresh cilantro and a wedge of lime.