Start by heating olive oil in a large pot over medium heat. Once it’s shimmering, add the chicken breasts skin-side down. Sear them for about 6-7 minutes or until golden brown. This step locks in flavor. Flip the chicken and sear the other side for another 6 minutes. Remove from the pot and let it rest.

In the same pot (don’t wipe it out!), toss in the chopped onions, diced jalapeños, and minced garlic. Sauté for about 4-5 minutes until the onions turn translucent. This step builds the base flavor for your chili.

Now it’s time to add the green chilies, cumin, paprika, oregano, cayenne, and seasoning. Stir everything together and let it cook for another minute. This allows the spices to awaken and release their aromas.

While the spices mingle, shred your cooled chicken using two forks. No need to be fancy; just tear it apart until it’s in bite-sized pieces.

Add the shredded chicken back into the pot along with the chicken broth and cannellini beans. Bring this beauty to a simmer. Let it cook for about 20 minutes, stirring occasionally. This will marry all those glorious flavors.

Once your chili has thickened slightly, stir in the shredded Monterey Jack cheese until melted. Before serving, mix in the fresh cilantro. This will give your chili a fresh edge!

Ladle the chili into bowls. Top with avocado slices and a dollop of sour cream. Enjoy the delicious aroma as you dig in.