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In a large pot, heat a little oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

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

Stir in the white beans, diced green chilies, cumin, chili powder, salt, and black pepper. Simmer for another 10 minutes to allow the flavors to meld.

Remove from heat and stir in the sour cream and lime juice until well combined.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro.

Spice Level: