Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and clear. Stir gently so it does not brown too fast. Add the minced garlic and cook for one more minute until fragrant and lightly golden.

Place the shredded chicken into the pot with the onion mixture. Stir well so the flavors combine nicely. Cook for about three minutes. This step helps the chicken absorb the taste of garlic and oil deeply.

Add the white beans and green chilies into the pot. Stir carefully so the beans stay whole and creamy. The green chilies add mild heat without overpowering the dish. Mix everything gently and evenly.

Pour the chicken broth into the pot. Add cumin, oregano, black pepper, salt and chili powder. Stir everything together until well mixed. Let the chili simmer gently for about fifteen minutes so flavors blend beautifully.

Reduce the heat to low before adding dairy. Pour in the milk and heavy cream slowly while stirring. Do not let the mixture boil after adding cream. Let it cook gently for ten minutes until slightly thick.

Add sour cream and shredded Monterey Jack cheese to the pot. Stir until the cheese melts fully and the chili becomes smooth and creamy. Taste the chili and adjust salt if needed before turning off heat.

Ladle the hot chili into serving bowls. Sprinkle fresh cilantro on top for color and freshness. You can also add extra cheese or sour cream if desired. Serve immediately while warm and comforting.