Start by soaking your white northern beans overnight. This step ensures they cook evenly and results in a better texture. If you're short on time, you can use canned white beans for convenience.

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side. Once cooked, remove and let them rest.

In the same pot, add the chopped onions and garlic. Sauté until translucent and fragrant, about 5 minutes. This builds a solid flavor base for your chili.

Shred the chicken and return it to the pot. Add the soaked beans, green chili peppers, spices, and chicken broth. Stir everything together, making sure the beans and chicken are well coated in the spices.

Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 45 minutes. Stir occasionally, ensuring nothing sticks to the bottom of the pot.

Once the beans are tender, reduce heat to low. Gradually stir in the shredded Monterey Jack cheese until melted and creamy. You might want to reserve some cheese for garnishing later.

Serve warm, garnished with fresh cilantro and a squeeze of lime juice for that extra zing. Pair it with sour cream and salsa, and watch it disappear!