Dice the chicken breasts into bite-sized pieces. Season generously with salt and pepper.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and jalapeño, and cook for another minute until fragrant. Be careful not to burn the garlic!

Add the diced chicken to the pot and cook until browned on all sides. It doesn't need to be cooked all the way through at this point.

Stir in the great northern beans, green chilies, chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes!

Remove about 1 cup of the chili from the pot and set aside. Use two forks to shred the chicken in the pot. Alternatively, you can remove the chicken entirely and shred it on a cutting board before returning it to the pot.

In a small bowl, whisk together the softened cream cheese and sour cream until smooth. Stir this mixture into the chili until completely combined and the chili is creamy and luscious.

Stir in the lime juice. This little bit of acidity really brightens up the flavors and takes the chili to the next level.

Taste the chili and adjust the seasoning as needed. Add more salt, pepper, cumin, or chili powder to your liking. Remember, you can always add more, but you can't take it away!

Ladle the White Chicken Chili into bowls and top with your favorite toppings. Shredded cheese, avocado, cilantro, sour cream, and tortilla chips are all fantastic choices. Don't forget a wedge of lime for squeezing!