In a pan, heat some oil over medium-high heat. Season the chicken breasts with salt and pepper.
Cook the chicken for about 6-7 minutes per side or until they are cooked through and no longer pink in the center.
Remove from the pan and let them cool slightly. Shred the cooked chicken using two forks.
In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Stir in the ground cumin, dried oregano, ground coriander, and cayenne pepper. Cook for another minute until fragrant.
Add the shredded chicken, white beans, diced green chiles, and chicken broth to the pot. Stir well to combine.
Let the chili simmer for about 20-25 minutes, allowing the flavors to meld together. If it gets too thick, you can add a bit more chicken broth.
Stir in the sour cream and grated Monterey Jack cheese. Continue to cook for a few more minutes until the cheese is melted and the chili is creamy.
Season with salt and black pepper to taste. Adjust the spiciness with more cayenne pepper if desired.
Serve hot, garnished with fresh cilantro leaves.
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