Preparation Steps

• In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.
• Add the chicken breast to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
• Remove chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
• Stir in the cannellini beans and diced green chilies.
• Reduce heat to low. Stir in the heavy cream and shredded Monterey Jack cheese until the cheese is melted and the chili is creamy.
• Season with salt and black pepper to taste. Serve hot.