Heat 2 tablespoons of neutral oil in a large pot over medium heat. Add 1 chopped medium yellow onion, 1 finely chopped jalapeño, and 2 cloves of minced garlic. Sauté for about 5–7 minutes until the onions are translucent.

Introduce 1.5 pounds of boneless, skinless chicken breasts and 4 cups of low-sodium chicken broth. Add 2 cans of green chiles, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Bring to a boil and then simmer for 10–15 minutes until chicken is cooked through.

Carefully remove the chicken from the pot and shred it into bite-sized pieces once it has cooled.

Add 2 cans of drained and rinsed white beans and 1 cup of frozen corn to the pot. Simmer for an additional 10 minutes, stirring occasionally.

Return the shredded chicken to the pot and stir it in. Cook for about 5 minutes until everything is heated through.

Remove from heat and stir in 1 cup of sour cream until fully incorporated. Serve with toppings like diced avocado, chopped cilantro, tortilla chips, and shredded Monterey Jack.